tag:blogger.com,1999:blog-61779218714488643622024-01-08T07:12:47.457-08:00What's Baking??Food blog for all who love food! Bon Appetite!What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.comBlogger186125tag:blogger.com,1999:blog-6177921871448864362.post-72095236780068885792019-05-17T01:57:00.001-07:002019-05-17T01:57:47.846-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i><span style="color: blue;">Pavlova</span></i></b></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFRlAFUOIIlIREZKToK34unCEZpVb6ndgvYL-gJnl5p9qwr91zgivgaEjH0DEH3Q76Ts2qI8QXfWlbAnzASel0ln-L4ajXeixjW1IuiZ9V0WkplStXP5g0IBETS7T2L3rk8oas-oa8vY/s1600/jenn-pav1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFRlAFUOIIlIREZKToK34unCEZpVb6ndgvYL-gJnl5p9qwr91zgivgaEjH0DEH3Q76Ts2qI8QXfWlbAnzASel0ln-L4ajXeixjW1IuiZ9V0WkplStXP5g0IBETS7T2L3rk8oas-oa8vY/s640/jenn-pav1.png" width="400" /></a>Has it been more than two years already since I've lain dormant? Really? Two whole years?!! Oh my... then it's about time that I make a come-back, don't you think ?😊<br />
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It's been a hectic time for me in the last couple of years juggling an ever-challenging and demanding career while balancing time with the family. Finally I decided to pull down the curtain and take a breather from the rat-race life to fully concentrate on the family.<br />
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And now that I'm off the 'work-force' and spending time to be a full-time home minster (for now) for the past one year, I'll try to find some time to start blogging again. May take a while to get back in the groove again.<br />
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I have to admit that I'm quite lazy to start writing again and editing and uploading the photos too.. 😁<br />
In fact, when I opened my blog I stared at it for a while trying to figure out how do I navigate and start a new post not to mention that I am at a loss for words too... lol. Also, wanted to change the look and feel of my blog to start anew! See... I'm a bit rusty.<br />
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Every now and then I do miss the work-life especially my friends and 'social lunches' and feeding them with my goodies. Not to mention the month end pay check too... sigh! Well, you have to sacrifice some and gain some right! I do however, get together with my ex-colleagues who became my close and good friends for lunch or weekend tea whenever their busy schedule permit. I, on the other hand, is keeping 'me'-self pretty busy too playing the dotting mom and cooking and ferrying my kids from school and tuition.<br />
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So, I've not been the 'lady-of-leisure' as some of my friends put it. Being a home minister is not a glamorous job 👩🍳👩🌾. You are constantly planning, executing, implementing, budgeting and sweating 😅 (literally due to no air conditioning unlike at the office). Well, every job has it's perks and challenges even a non-wage job 🤣 but the returns is high. Life is even busier than when I was a career woman but this is a 'nice and satisfying' kinda busy feeling if you know what I mean. 😉<br />
I am actually enjoying my new role especially when I was not able to do this when my children were younger. Better late than never.<br />
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Anyways, that's my brief 'what's been going-on with my life of late' for you.. 😜😜😜<br />
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So to start off after missing in action, here's a dessert which I recently baked.. Pavlova.<br />
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This is my second try at baking this pav. The first was a week ago and by popular demand from hubby, here's the second bake. I always thought that it's difficult to bake this dessert but actually it's quite simple. The important part was to whip the egg whites well but not to over beat them. Bake them at very slow oven for more than an hour and you'll get a crispy white shell with a soft marshmallow-like center. Fill it with whipped cream after it's cooled and throw in some berries or any fruits that you like. Goes well with a little lemon curd if you have them.<br />
Enjoy...!<br />
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You will need ...<br />
6 egg whites at room temperature<br />
1 cup sugar<br />
2 tsp corn starch<br />
1/2 tbsp lemon juice<br />
1/2 tbsp vanilla extract<br />
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Frosting...<br />
1.5 cup cold heavy whipping cream } whipped till soft peaks<br />
2 tbsp sugar }<br />
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Topping...<br />
mixed berries or kiwis or peaches etc<br />
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Here's how...<br />
1. Pre-heat oven to very low at 115 degree Celsius. Line a baking tray with a baking parchment paper and draw one 8inch circle or six 4inch circles for a mini pavs. Turn the paper over with the drawings facing down.<br />
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2. Using a stand mixer, beat the 6 egg whites on high speed for 1 min until soft peak forms. With mixer running, gradually add 1 cup of sugar and beat for 10 mins on high until stiff peaks form. Mixture will be smooth and glossy.<br />
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3. Use a spatula to quickly fold in the lemon juice, vanilla extract and the corn starch. Mix well.<br />
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4. Pipe the meringue onto the parchment paper following the circles to form a nest. Level the bottom with spatula and bake for 1 hour and 15 mins until the outer meringue is crispy. Turn off the oven and leave it in the oven with door close for another 30 mins to let it dry. The outside outside will be dry and crisp to the tap and pale cream color (almost white) and the inside will be marshmallow soft.<br />
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5. Transfer the pav with the parchment paper on the counter or cookie rack to cool at room temperature. Once cool, top it with whipped cream and fruit.<br />
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The pavlova shell can be stored in an airtight container and leave at room temperature for 3-5 days.<br />
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There! I made it. My 'come-back' post after two long years. (Good job! Giving myself a pat on my shoulder for completing this and posting it 👍)<br />
Let's not wait for another two years shall we.. 😉😎<br />
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Until then.. see ya again.. soon.. I hope ... errr... bye!<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com4tag:blogger.com,1999:blog-6177921871448864362.post-25952992480489629232017-01-02T00:49:00.000-08:002017-01-02T00:50:58.640-08:00Jam Filled Sour Cream Bundt Cake<div dir="ltr" style="text-align: left;" trbidi="on">
HAPPY NEW YEAR 2017, Everyone!<br />
A blessed new year with good wishes and lots of love throughout the year 😚💑<br />
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To start off this year, I baked a bundt cake filled with mixed berry jam. A satisfying, moist and soft cake to make your day.<br />
This recipe is adapted from my all time favorite book 'Piece of Cake'.<br />
Enjoy!<br />
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So here's the snapshot of the recipe since no adjustment is required to this recipe except for the sweetness of the cake. I reduced to 1 1/2 cup sugar. And I am a lazy person to type the recipe. 😁😎😆<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com7tag:blogger.com,1999:blog-6177921871448864362.post-35280730556947388002016-10-30T05:06:00.000-07:002016-10-30T05:06:39.346-07:00Halloween 2016<div dir="ltr" style="text-align: left;" trbidi="on">
Happy Halloween everyone!<br />
My favorite time of the year to put on my creative witch's hat and have fun with my kids. The cuppies are too cute to be scary 😃.<br />
Let's take a look.<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com1tag:blogger.com,1999:blog-6177921871448864362.post-60334721667681215312016-06-25T06:03:00.001-07:002016-07-11T23:30:22.093-07:00Marble Pound Cake<div dir="ltr" style="text-align: left;" trbidi="on">
If you are looking for a moist, soft and chocolaty marble cake, look no further. This is THE one! Thanks to Anna Olson, I have found the perfect marble cake.<br />
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This cake is not too big or too rich. It is certainly moist and soft and the size is just right.<br />
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3/4 cup (185 ml) unsalted butter<br />
1 cup sugar<br />
4 eggs<br />
2 tsp vanilla extract<br />
2 cups all purpose flour<br />
1 1/4 tsp baking powder<br />
1/4 tsp salt<br />
2/3 cup (160 ml) sour cream<br />
4 oz (120g) bittersweet choc, chopped and melted<br />
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1. Pre heat oven to 160 degree celsius. Grease 9 x 5 inch loaf pan and dust with flour, tapping out any excess.<br />
2. Using electric mixer beat butter and sugar untill light and fluffy about 2 mins. Add eggs one at a time, beating wella after each addition. Stir in vanilla.<br />
3. In separate bowl, sift and whisk flour, baking powder and salt. Add this to the butter mixture, alternating with sour cream and blending well after each addition, starting and finishing with flour. Scrape half if this mixture into another bowl.<br />
4. Melt the chocolate and add warm chocolate to one bowl of the batter and stir until blended. Dollop vanilla batter and chocolate batter in alternate spoonfuls into pan. Use a paring knife to swirl the batter.<br />
5. Bake the cake for 60 to 70 mins until a tester inserted in the center of the cake comes out clean. Cool cake for 30 mins in the pan, then turn cake out to cool completely.<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com5tag:blogger.com,1999:blog-6177921871448864362.post-9545254213823389112016-05-08T01:20:00.001-07:002016-05-08T01:21:39.625-07:00Sugee Butter Cake for Mother's Day<div dir="ltr" style="text-align: left;" trbidi="on">
It's Mother's Day today!<br />
HAPPY MOTHER'S DAY to all of you wonderful mothers out there. This is an extra special day to be pampered. <br />
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My day started a day earlier. My family treated me with a scrumptious BBQ steamboat dinner last nite and gave me a present too. A cake recipe book called Grandbaby Cakes by food blogger Jocelyne Delk Adams. A great book with good recipes. I am happy. Thank you my lovelies! 😙<br />
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So today, I made myself this moist and soft Sugee Butter Cake with Rum. Mmmm...yummy! It's a big cake. So I decided to bake it into two small trays and gave one to my good neighbour. So, not only am I happy but my neighbour is too.<br />
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Well, let's get on with the recipe shall we? Right! All you need is:<br />
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300g butter<br />
260g caster sugar<br />
1 tsp salt<br />
5 eggs<br />
190g plain flour<br />
1 tbsp baking powder<br />
300g semolina<br />
300ml fresh milk<br />
1 tsp vanilla (I used 2-3 tbsp of rum)<br />
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1. Soak semolina with milk for 6 hours.<br />
2. Grease and line 9 inch baking pan. Pre heat oven to 180 defree celcius.<br />
3. Beat butter and sugar and salt until light and fluffy. Add eggs one at a time, beat well after each addition<br />
4. Stir in semolina and vanilla or rum. Fold in sifted flour and blend to mix.<br />
5. Spread into baking tin and bake for 40-45 mins or until cake is done.<br />
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Enjoy with a cup of hot tea! 😆<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com6tag:blogger.com,1999:blog-6177921871448864362.post-17292637733459364482016-04-25T03:50:00.000-07:002016-04-25T03:50:12.683-07:00Golden Bundt Nutella Cake<div dir="ltr" style="text-align: left;" trbidi="on">
After many many months of busy weekends, finally I managed to bake this lovely plump looking bundt.<br />
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I was thinking of making marble cake using nutella instead of cocoa powder or chocolate. And I also wanted to make a bundt cake. So here's nutella marble and bundt cake in one!<br />
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This recipe is actually a plain pound cake but I added a couple of tablespoons of nutella to some of the batter for the marble effect.<br />
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It's a simple recipe and pretty fast to make. Do try if you like a quick and yet delicious cake. But, let me warn you. This is a large cake.<br />
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<span style="color: blue;"><b><u>Golden Bundt Cake with a twist of Nutella</u></b></span><br />
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Pre-heat oven to 180 degree celsius<br />
10 inch bundt pan spray with oil and coat with flour<br />
<br />
3 cups flour<br />
2 cups sugar<br />
4tsp baking powder<br />
1/2tsp baking soda<br />
4 large eggs<br />
1 1/2 cup (375 ml) mayonnaise<br />
1/2 cup (125 ml) sour cream<br />
2tbsp lemon zest<br />
1 1/2tsp vanilla<br />
4tbsp nutella<br />
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1. In a large bowl, whisk together flour, sugar, baking powder and baking soda.</div>
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2. Add eggs, mayonnaise, sour cream, lemon zest and vanilla to flour mixture.</div>
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3. With an electric mixture beat the batter at medium speed for 1 min. Scrape the sides and mix at high speed for another min.</div>
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4. Divide the batter into half and mix one half with nutella.</div>
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5. Spread batter into pan alternate with nutella batter and bake for 40 - 45 mins or until done.</div>
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Sprinkle the top with some icing sugar if you like. Serve with a cup of hot tea. Yumm!</div>
What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com3tag:blogger.com,1999:blog-6177921871448864362.post-16847948860128476582016-01-04T02:35:00.000-08:002016-01-04T03:13:50.361-08:00Garlic Barbeque Pork Belly (Char Siu)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">Happy New Year everyone!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Wish that 2016 will be a better year for all with all good blessings in health, luck, love, happiness and fortune!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">To start off the year with more new recipes to try, here's the recipe for Char Siu which means barbeque. This dish is very popular with the Chinese and we love this simple to make char siu. If you have a big family, it's cost saving to make this as the ready-bbqued ones are expensive.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Basically it's strips of pork belly marinated with the garlic bbq sauce done the chinese way and then pan fried. This is yummy eaten with hot steaming rice.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">All you need is:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garlic Char Siu Sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 whole gatlic, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp oyster sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 tbsp light soya sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp chinese wine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp five spice powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">500 ml water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1tsp cornflour mixed with 1 tbsp water for thickening</span><br />
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600 gm pork belly<br />
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<span style="font-family: Georgia, Times New Roman, serif;">Heat up 2 tbsp oil and saute chopped garlic until fragrant. Add in the remaining ingredients and bring to boil. Lower heat and boil for another 5 mins and thicken with cornflour mixture. Off heat and let cool.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Once cool, marinade</span><span style="font-family: Georgia, 'Times New Roman', serif;"> the pork belly with this sauce for 3 hours or overnight.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Heat 1 tbsp of oil in a non stick pan and fry the pork belly for 5 mins on each side. Add 500ml water and bring to boil. Lower the heat and continue to cook untilmthe pork is tender and browned. Once well cooked, dish up and let cool before slice it thinly before serving. </span><br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com5tag:blogger.com,1999:blog-6177921871448864362.post-82437192687427082962015-09-01T21:28:00.000-07:002015-09-01T21:28:49.537-07:00Apple Roses Pie<div dir="ltr" style="text-align: left;" trbidi="on">
Couple of months ago a friend of mine shared a video on how to make Apple Roses dessert video on Facebook and after watching it I'm hooked. The video is from a food blogger called Cooking With Manuela and she has many wonderful recipes and videos. <br />
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Here's my Apple Roses Pie. It looks complicated but it's not. So very easy and yet so pretty and delicious. Don't worry, the link to this blogger and her video on how to make this is included below.<br />
Have a go at this and your family will be awed by the beauty of this pie. :)<br />
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<a href="http://www.cookingwithmanuela.blogspot.com/">www.cookingwithmanuela.blogspot.com</a><br />
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<a href="http://www.cookingwithmanuela.blogspot.com/p/videos.html">http://www.cookingwithmanuela.blogspot.com/p/videos.html</a><br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com9tag:blogger.com,1999:blog-6177921871448864362.post-21023943364590673192015-08-21T07:48:00.000-07:002016-04-05T17:12:37.394-07:00Durian Pancake<div dir="ltr" style="text-align: left;" trbidi="on">
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Oh Gosh! Has it been 3 months since my last post? Can't believe that its already end of August!<br />
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I have to admit that I've been neglecting my blogging for quite a bit. Why? Er.. not enough time? Too busy? Lazy? Well, all of those excuses but I would say it is all due to being more lazy than anything else. <br />
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I also have to admit that I've not been visiting my fellow bloggers as often too. Again, the excuses above! <br />
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However, I've not been lazy in the kitchen though. In fact, I've been very busy in my kitchen and might I add, have been a little bit more creative too. I took pictures of those 'creative' baking and now I'm going to show you one of the goodies that I've recently made. Er, maybe not that recent but at least about a month ago. :)<br />
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This is for all Durian lovers out there. I, for one, am the greatest fan of the King of Fruits. This pancake is so soft and just out of the world. The crepe is so thin and the 'meaty' filling is just fantastic.<br />
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Take a look at these wonderful morsels and you can almost taste the custardly creamy filling and the aroma, oh.. just just heavenly! Some of you might cringe your nose and stay as far as you can but for me, it's the sweetest smell ever! lol<br />
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The first time I ate this pancake was many years ago at one of the luxury hotel in KL. After that I just had to make this which I did seven years ago. Can you imagine, this is only the second time that I made this? Hmm... why did I take so long to make this again? <br />
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Durian is a seasonal fruit but can be found all year round. The price however, is cheaper when the season is in though. <br />
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Pancake Skin/Wrapper:</div>
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30g icing sugar</div>
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30g tapioca flour</div>
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15g plain flour</div>
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15g melted butter</div>
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8 eggs, beaten</div>
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190g water</div>
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Filling: 100 g whipping cream, whipped</div>
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200g durian flesh</div>
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Mixed both together until well mixed</div>
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1. To make the pancake skin, combine the ingredients in a mixing bowl and stir until smooth. Heat up a 15cm frying pan and pour enough batter mixture. Swirl the pan around so the base of the pan is evenly coated with thin layer of batter. Pour out excess batter into the mixing bowl. Shallow fry over low heat until the sides if the pancake curl up slightly, flip out the skin on to a plate. Skin should be paper thin,</div>
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2. Spread the filling in the skin and fold into small parcels. Chill and serve immediately.</div>
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For All durian lovers, I do encourage you to try this out. You'll never regret. Enjoy!</div>
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com7tag:blogger.com,1999:blog-6177921871448864362.post-67661367510161364742015-05-04T03:28:00.000-07:002015-05-04T03:28:12.150-07:00Ice Cream Cone Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
I've seen cupcakes baked in ice cream cones in books but have never tried it. Then one day, my daughter saw this on TV in one of Anna Olsen's episodes and requested that I replicate it for her. Like most moms, of course, I said ok and did this for her. Else, I'll never hear the end of her request. <br />
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It's actually quite fun to watch the whole family eating cupcake that looks like an ice cream. This is great to serve at a party. You can use any cupcake recipes and any frosting that you like. Here, I made vanilla cupcake and lemon cream cheese frosting. They tasted really good.<br />
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Get the flat-bottomed ice cream cone and fill them up 3/4 full. <br />
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If you run out of ideas on what to do for your kids, do try making this. They will be thrilled.<br />
Enjoy!<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com9tag:blogger.com,1999:blog-6177921871448864362.post-73012168749948751192015-03-08T01:12:00.000-08:002015-03-08T01:12:26.056-08:00Nastar (Pineapple Rolls)<div dir="ltr" style="text-align: left;" trbidi="on">
Hey guys! It's super hot Sunday today.. feels like wanna walk around in the house with bare minimum of clothing.!! Of course it ain't gonna happen. :)<br />
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Or maybe I should just join my fishes in the pond eh! Lol . In Malaysia the weather is really unpredictable. It gets real hot in mid morning till the afternoon and sudden cloudiness in the late afternoon before it pours like crazy in the evening. Even with the rain, some parts in Klang Valley are facing water rationing.<br />
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Chap Goh Mei, also known as the Chinese Valentine's Day in the Lunar calendar is the last day of Chinese New Year. This was on Thursday, 4 days ago. In one of my previous posts, I mentioned that I planned to make Nastar rolls for the Chinese New Year celebration and I did. This is my first attempt and glad to say that it tasted quite good. My sisters warned me that it's not that easy to make this cookie as the dough is difficult to manage. Reason being, it's too soft and it breaks when piping out the dough. With advanced cautioned and tips from my two lovely sisters, I googled for success stories. Finally, I settled with this recipe from Amy Beh, a local chef. I vouched that this recipe is GREAT and for amateurs like me where Nastar rolls are concerned, you can never go wrong with this. Only thing is that I added and extra 1/4 cup of flour to the dough.<br />
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Here's the recipe:<br />
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Pastry: (pastry does not yield many Nastars, I suggest you double this recipe)<br />
150g butter<br />
100g margarine<br />
75g icing sugar<br />
2 egg yolks <br />
1 tap vanilla (I omitted this)<br />
1/4 tsp salt<br />
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Sift together:<br />
350g plain flour<br />
50g cornflour<br />
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Combine and lightly beat for glaze:<br />
1 egg yolk<br />
1 tap condensed milk<br />
1/4 tsp. salt<br />
1/4 tsp. water<br />
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(my version is really simple for the glaze: whisked 1 whole egg and that's it)<br />
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Filling:<br />
450 g grated pineapple<br />
200g caster sugar<br />
1/2 tap pineapple essence<br />
1/4 tsp. lemon essence<br />
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(my version for filling: 3 large pineapple peeled, cored and grate. Cook in a wok and add sugar to taste. You can add cloves if you like but it's optional. Keep stirring until the moisture dries up and take off heat to cool. Can be frozen for many months).<br />
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1. First and foremost, you need to prepare the filling ahead of time. You can do this and freeze the filling. Defrost to room temperature before use.<br />
2. Pre heat oven to 180dC<br />
3, Cream butter and margarine and sugar until light. Beat in egg yolks one at a time. Add essence (if use), salt and beat until fluffy.<br />
4. Fold in sifted ingredients and mix into a soft pliable dough.<br />
5. Put dough into a nastar mould and press into a strip of about 6-7cm length. Place pineapple jam (roll into small balls - 10 cents coin) on one end, and roll up pastry similar to making sushi. Cut off excess pastry. Place rolls in baking tray and glaze with egg wash. Bake until it's golden brown.<br />
Transfer to wire rack and let cool. <br />
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You can google for the Nastar mould if you don't know how it looks like. The mould is not expensive. There are plastics ones or chrome ones as well. There are many YouTube videos that you can also check out on the step-by-step in making these rolls.<br />
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This cookie is soft and I love the buttery dough. It just melts in the mouth and the pineapple jam is thick and sweet with a tinge of tangy-ness. I have extra jam in my freezer. I shall make this again in the near future... definitely!<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com8tag:blogger.com,1999:blog-6177921871448864362.post-60347899218560182942015-02-24T05:31:00.000-08:002015-02-24T05:31:21.015-08:00Belimbing Lemak Udang and Nyonya Tumeric Fried Fish<div dir="ltr" style="text-align: left;" trbidi="on">
Belimbing Lemak Udang is a prawn dish cook in coconut milk. Belimbing is a type of tropical fruit, scientifically called Averrhoa Bilimbi. You can find out more about the fruit and how it looks like from this Wikipedia <a href="http://en.wikipedia.org/wiki/Averrhoa_bilimbi">link</a>.<br />
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This is a Nyonya dish which we enjoy with hot steaming rice. All the ingredients are julienned and only take minutes to prepare. Belimbing is very sour which goes well with the coconut milk. I remember when I was little, my mom used to cook this for us and I will be only eating this with rice. Until today, this is one of my favourite dish and now it became my hubby's and kids as well.<br />
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I grow belimbing in my garden. For me, nothing is more satisfying than getting all the fresh ingredients from your own garden. It bears lots of fruits but they don't last long. Belimbing is a great substitute for dishes that uses tamarind juice and they make great pickles as well. Other than the belimbing, the lemon grass and kaffir leaves are from my humble little garden too. Lol..<br />
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Here's the recipe:<br />
2 stalks lemon grass<br />
5 shallots<br />
4 garlic pips<br />
3 kaffir leaves <br />
2 red chillies <br />
1 bowl of belimbing<br />
300gm prawns (shelled)<br />
200ml thick coconut milk<br />
Salt to taste<br />
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1. Julienne the lemon grass, shallots, garlic, kaffir leaves, red chillies and belimbing.<br />
2. Heat wok with a little oil. Fry the ingredients in the order above.<br />
3. Add in the coconut milk and add salt to taste. Let boil and it's done.<br />
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Nyonya Turmeric Fried Fish is very simple, fast and delicious. I harvested about 3kg of turmeric from my garden yesterday and used some to marinate the fish. All you need is, marinade with pounded fresh turmeric mix with ground Chili powder and salt. Rub the paste in and all over the fish. Marinade for an hour or more and deep fry until crispy. <br />
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Here, I used garoupa fish. Other fishes that's suitable for this dish are red snapper, baramundhi, black pomfret and thread fins amongst other marine fishes.<br />
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Try this. You'll love it.<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com4tag:blogger.com,1999:blog-6177921871448864362.post-88528588403218370332015-02-07T19:24:00.000-08:002015-02-07T19:24:01.768-08:002014 Vacation and Chocolate Orange Loaf Cake - Nigella <div dir="ltr" style="text-align: left;" trbidi="on">
My first post for 2015! Finally!<br />
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It took me more than a month to open my netbook and post this. It's been a compact month of January and don't think it's going to slow down in the next few months either. So, yes, I made it a point not to let February past by without me post at least one bake-off. Besides that, I do have to admit that I'm getting lazy as well. Especially with my aging netbook with takes forever to start-up. <img goomoji="363" src="https://mail.google.com/mail/u/0/e/363" style="color: #222222; font-family: arial, sans-serif; font-size: small; margin: 0px 0.2ex; vertical-align: middle;" /><img goomoji="363" src="https://mail.google.com/mail/u/0/e/363" style="color: #222222; font-family: arial, sans-serif; font-size: small; margin: 0px 0.2ex; vertical-align: middle;" /><img goomoji="363" src="https://mail.google.com/mail/u/0/e/363" style="color: #222222; font-family: arial, sans-serif; font-size: small; margin: 0px 0.2ex; vertical-align: middle;" /><br />
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Chinese New Year will be here in two weeks. I baked some choc chip cookies yesterday and will probably make Nastar if I have the time. Nastar is an Indonesian pineapple cookie. The dough is very soft unlike the texture of the Nyonya Pineapple Tarts. Although I love Nyonya Pineapple Tarts, I do not mind the soft melt in the mouth Nastar version. Well, we shall see.. if I do make them, it has to be by next week end. Else, there's not enough time for me to make anything at all for the festive occasion. <br />
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Well, guys, here's my first bake-off which I did early Jan. Hope you will try this recipe. This is really a great recipe from Nigella. So moist and super soft. Best part is, it's not too big so you don't have to keep it for many days.<br />
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<b><i><u><span style="color: #660000;">Cholocate Orange Loaf Cake (Nigella Kitchen)</span></u></i></b><br />
150g soft butter<br />
2 c 15ml tbsp golden syrup<br />
175g dark muscovado sugar (I used 125g)<br />
150g plain flour<br />
1/2 tsp b.o.s.<br />
25g cocoa powder<br />
2 eggs<br />
zest of 2 regular oranges and juice of 1<br />
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1. Grease 1 (900g) loaf tin with some vegetable oil and line with parchment paper. Heat oven at 170dC.<br />
2. Beat the soft butter with the syrup and sugar until smooth.<br />
3. Mix the flour, bicarb and cocoa powder together, and beat into the syrup mixture 1 tablespoonful of these dry ingredients before beating in 1 egg. Then add another couple of spoonfuls of dry ingredients before beating in the second egg.<br />
4. Carry on beating in the remaining dry ingredients and then add, still beating, the orange zest and finally, gradually, the juice. Batter may suddenly look curdled.<br />
5. Pour batter into prepared tin and bake till done.<br />
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And as promised, here are some of my December vacation photos ... miss the winter!<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com7tag:blogger.com,1999:blog-6177921871448864362.post-82524579459906518082015-01-01T00:47:00.000-08:002015-01-01T00:47:23.817-08:00Happy New Year 2015<div dir="ltr" style="text-align: left;" trbidi="on">
Happy 2015 everyone!<br />
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My family and<em> </em>I ended 2014 with a great vacation in the UK and Europe. We had month-long of great time and now looking forward to even a greater 2015.<br />
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However, my heart goes out to the families of Malaysian plane incidents, MH370, MH17 and most recent, Air Asia crashed en route from Surabaya to Singapore.<br />
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Although we cannot stop natural disasters nor accidents from happening, I do wish everyone to be extra careful and be safe for your family and love ones.<br />
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Here's wishing all of you happiness, good health, good fortune, kindness, wisdom and most of all be safe. It's going to be a better and greater 2015!<br />
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These pictures are taken from my vacation in Innsbruck, Austria. I'll post more pictures once I have the opportunity.. (Louise, these are for you!)<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com8tag:blogger.com,1999:blog-6177921871448864362.post-44372880370546180542014-11-16T05:59:00.000-08:002014-11-16T05:59:39.212-08:00Coffee and Cream Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
This will be my last baking post for this year as I'll be going for a month vacation in December. We've been planning for this holiday a year ago and we are very excited about this. Let me give you some clues on our vacation destination. Its gonna be someplace where its going to be winter, about 8 hours behind KL and expensive. Can you guess? If I have the time I might just post some pictures of our holiday... :)<br />
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So here's my last bake off - Coffee & Cream Muffins .. perfect for winter with a cup of hot latté! The photos are quite blurry. Snapped these with my new tablet and I need to figure out how to get the settings right.<br />
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2 cups plain flour</div>
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3/4 cups sugar</div>
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1 tbsp baking powder</div>
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2 tbsp granulated coffee</div>
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Pinch of salt</div>
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100 ml milk</div>
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185 ml double cream</div>
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100 ml oil</div>
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2 eggs</div>
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light brown sugar</div>
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1. Heat oven to 200d C and line tray with cupcake cases.</div>
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2. Sift all dry ingredients together. Mix all wet ingredients and beat together until combine.</div>
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3. Add wet ingredients to dry ingredients and mix till batter is lumpy.</div>
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4. Fill cupcakes 3/4 full and sprinkle brown sugar on top. </div>
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5. Bake for 20-25 mins until done.</div>
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com17tag:blogger.com,1999:blog-6177921871448864362.post-13197632870070152172014-10-26T06:43:00.001-07:002014-10-26T06:43:32.330-07:00Happy Halloween Week!<div dir="ltr" style="text-align: left;" trbidi="on">
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I know I'm a few days ahead of Halloween but hey, I'm in the mood!! I'm excited. I feel like a kid. I can't wait to showcase my creations.. and after today - it's Sunday today, I'm back to work tomorrow and will not have time to post anything during weekdays. Since Halloween falls on Friday, yeah well, that's why I'm early this year.<br />
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Halloween is a time for one to have fun and be creative. Unfortunately, Halloween is not popular in this part of the world. Although some toy stores and costume stores do sell all kinds of scary and ghoulish items, not many will make a purchase unless someone throws a Halloween party. <br />
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We don't have kids going around 'treat or trick' in the neighborhood especially since kidnapping cases are on the rise. Parents will not usually allow their young children to be out of the house unattended. However, this does not stop one from being in the mood to be creative, rite.. Err hmm!<br />
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I look forward to Halloween each year as I have a different agenda.. that is to bake, to create and to share. This year I got my kids to put on their creative hat and be artistic. They simply love doing this as much as I.. So here, as promised in my earlier post, sharing our colorful creations and wishing you a wonderful and a very Happy Halloween!!<br />
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<h2 style="text-align: center;">
<span style="color: red; font-family: Verdana, sans-serif; font-size: x-large;"><b><i>H A P P Y H A L L O W E E N !</i></b></span></h2>
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com10tag:blogger.com,1999:blog-6177921871448864362.post-48018892141220182562014-10-19T05:41:00.000-07:002014-10-19T05:43:33.791-07:00Cupcakes! Cupcakes! - Lavender! Carrot!<div dir="ltr" style="text-align: left;" trbidi="on">
Hi everyone! I'm back. I've not forgotten you. Even though I've not been posting anything in the past few months, I did however been visiting your blogs to have a peep at what you are up to. I'm glad to see you guys have been busy whipping up your goodies in your kitchen and I bet with Halloween coming, your ovens will be fully utilized.. I can't wait to see what you have in store for me.<br />
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Just so you know, I have started making Halloween cupcakes. The mood strikes me like a sudden rainstorm in this monsoon season in this part of the world. It comes and go without warning. Don't worry guys, I save all my clicks of the festive ghouls goodies and shall post them in time for The Halloween.. I promise! In the meantime, here are the recipes for the Lavender and Carrot Cupcakes.<br />
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When I first saw the lavender cupcakes recipe in the 'Hummingbird Bakery Cook Book', I was like 'Really! Isn't Lavender used in soap or in aroma therapy of some kind? Is this edible at all?'. Actually there is an edible lavender flower that is dried and used in tea or baking. I bought some from one of my earlier vacation retreat at the highlands in Malaysia. I add some of it into my tea. The taste and smell is rather strong and I recommend that you use them sparingly or else it can be quite overwhelming.<br />
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Here's my little assistant in the background decorating the cupcakes with fondant flowers.. :)</div>
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This lavender cupcake is quite unique in its flavor. The taste is alright and actually quite nice washing down with a cup of hot tea. However, I am not a fan of it though. But do give this a try. You might like it better than I do.. :)<br />
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<i><b><span style="background-color: magenta; color: white;">Lavender Cupcake:</span></b></i><br />
<i>(makes 12)</i><br />
1/2 cup whole milk<br />
3 tbsp dried lavender flowers<br />
1 cup plain/all purpose flour<br />
3/4 cup caster sugar<br />
1 1/2 tsp baking powder<br />
3 tbsp unsalted butter, at room temperature<br />
1 egg<br />
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1. Put the milk and lavender flowers in a bowl, cover and refrigerate for a few hours.<br />
2. Preheat oven to 170dC.<br />
3. Put the flour, sugar, baking powder and butter in an electric mixer and beat on slow speed until you get a sandy consistency and everything is combined.<br />
4. Strain the lavender-infused milk and slowly pour into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well.<br />
5. Spoon mixture into the cupcake cases until two-thirds full and bake for 20-25 mins or until cake is done. leave to cool and frost with Lavender Frosting.<br />
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Frosting:<br />
2 tbsp whole milk<br />
1 tbsp dried lavender flowers<br />
2 cups icing sugar<br />
5 tbsp (80g) butter<br />
a couple of drops of purple food coloring<br />
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1. Put the milk and dried lavender flowers in a bowl, cover and refrigerate for a few hours.<br />
2. Beat the sugar,, butter and food coloring with electric mixer on medium speed. Turn to slow speed and strain the lavender-infused milk and slowly pour into the butter mixture.<br />
3. Once incorporated, turn the speed to high and beat until frosting is light and fluffy.<br />
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Next, Carrot Cupcakes.. this recipe is simply irresistible. I love the cream cheese frosting too. Baked these yummy cupcakes for my colleagues and they love it..! <br />
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<b><i style="background-color: orange;"><span style="color: blue;">Carrot Cupcake:</span></i></b><br />
<i>(Makes 36 of 3.25oz cups)</i><br />
2 1/2 cup all-purpose flour<br />
2 tsp baking soda<br />
2 ts ground cinnamon<br />
1 tsp baking powder<br />
1 tsp salt<br />
1/2 tsp ground nutmeg<br />
4 large eggs<br />
1 cup granulated sugar<br />
3/4 cup packed light brown sugar<br />
1 cup vegetable oil<br />
1/4 cup milk<br />
1 tbsp vanilla extract<br />
3 cups shredded carrots<br />
1 cup walnut, chopped<br />
3/4 cup dark raisins<br />
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1. Preheat oven to 180dC. In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt and nutmeg.<br />
2. With electric mixer, beat eggs and granulated and brown sugar, until blended. Beat in oil, milk and vanilla. Reduce speed to low, add flour and beat until smooth. Fold in carrots, walnuts and raisins. Mix well.<br />
3. Spoon batter into cupcake cases slightly more than half full. Bake for 20-25 mins or until cake is done. Cool and frost.<br />
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Cream cheese froting:<br />
250 cream cheese<br />
150g butter<br />
1 1/3 cup icing sugar<br />
<br />
Mix all ingredients and beat until light and fluffy.<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com11tag:blogger.com,1999:blog-6177921871448864362.post-35504990568164903242014-08-17T00:33:00.002-07:002014-08-17T00:33:36.476-07:00Creme Carame<div dir="ltr" style="text-align: left;" trbidi="on">
Creme Caramel! Oh my! Oh my!<br />
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I love this smooth silky pudding. I take my hat off and bow as low as I can go to whoever the genius that created such wonderful luxurious sensual dessert to mankind ever known.<br />
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If you don't like creme caramel, that's a pity because you don't know what you are missing from life!<br />
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This recipe is taken from the Australian Weekly (for my 'ardent' followers, that's not a surprise right? wink wink!). <br />
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This is a great recipe as I don't have to adjust any of the ingredients unlike some where you need to adjust the sugar amount or the liquid ratio vs the dry ingredients.<br />
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This was baked to perfection! I can even see my own reflection drooling over the pudding once it's cooled. Good thing I did not contaminate the pudding with my saliva... hmm.. on second thought, maybe I should so that I can have it all to myself..! muahahahha!<br />
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It looks complex to make but really, it's very simple. Some of you might say, 'hey, it's easy for you to say since you bake all the time'. Well, maybe so but for anyone who are not a baker, will not find this extremely difficult either. Don't take my word for it.. give it a try and you'll surprise yourself. This is too good to pass..<br />
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Anyway, lucky for you, this time I know where I kept the recipe unlike my earlier post on the cheesecake which I'm still trying to figure out where's the recipe.. well, sign of old age I guess!<img src="https://mail.google.com/mail/u/0/e/360" /> <img src="https://mail.google.com/mail/u/0/e/360" /> <img src="https://mail.google.com/mail/u/0/e/360" /><br />
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<span style="color: orange;"><b><i><u>Creme Caramel</u></i></b></span><br />
3/4 cups (165g) caster sugar<br />
1/2 cup (125ml) water<br />
300ml cream<br />
1 3/4 cups (430ml) milk<br />
6 eggs<br />
1 tsp vanilla extract<br />
1/3 cup (75g) caster sugar, extra<br />
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1. Preheat oven to 160dC fan-forced.<br />
2. Combine sugar & water in medium frying pan, stir over heat, without boiling, until sugar dissolves. Bring to boil,uncovered, without stirring until mixture is deep caramel in colour. Remove from heat; allow bubbles to subside. Pour toffee into deep 20cm round cake pan. (be careful not to burn your hands as the caramel is extremely hot).<br />
3. Combine cream and milk in medium saucepan; bring to boil.Whisk eggs, extract and extra sugar in large bowl, whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan.<br />
4. Place pan in medium baking dish, add enough boiling water to come half way up side of pan. Bake, uncovered, about 40mins or until firm. Remove custard from baking dish, cover with aluminium foil and refrigerate overnight.<br />
5. Gently ease creme caramel from side of pan by running through a knife at the sides of the pan; invert onto deep-sided serving plate.<br />
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Best eaten chilled.<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com13tag:blogger.com,1999:blog-6177921871448864362.post-21126790087091269162014-08-01T21:52:00.005-07:002014-08-01T21:52:58.536-07:00White Chocolate Berry Lemon Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
I baked this a couple of months ago and had this in my draft post which has been long forgotten. I thought that this recipe is too good not to post but unfortunately, I can't seem to find the recipe.. Sorry guys, I can only share with you the photos of this yummy fluffy and creamy cheesecake!<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com16tag:blogger.com,1999:blog-6177921871448864362.post-5567469800468691822014-06-29T02:47:00.002-07:002014-06-29T02:48:59.134-07:00Oreo Cupcake<div dir="ltr" style="text-align: left;" trbidi="on">
My youngest daughter: 'What are you making, mommy?'<br />
Me: 'Oreo Cupcake'.<br />
Daughter: 'Yipee.. can I help?'<br />
Me: 'Yup!'<br />
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Then, off she went to tell her other two siblings about it and all of them are excited to taste the cupcakes. Well, I don't have to tell you that they love Oreos. Who doesn't? Be it if you are a kid or an adult, the reaction will be the same.. oooohhh Oreeeooosss!! lol<br />
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This is a wonderful cupcake recipe. If you are entertaining at your child's birthday party or an-all adult tea-party, give this a try. It's not too sweet and the whipping cream frosting is so perfect with Oreos. This is so popular that it lived up to it's name 'now you see it, now you don't'. Kakakakaka<br />
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Here's the recipe:</div>
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<i>Makes 12 large cupcakes or 23 medium sized.</i></div>
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21/2 cups white flour</div>
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1 tbsp baking powder</div>
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1/4 tsp salt</div>
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1/4 tsp baking soda</div>
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1 cup (240g) butter at room temperature</div>
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11/4 cups sugar</div>
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4 eggs</div>
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8 finely chopped Oreo cookies/biscuits</div>
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Frosting:</div>
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1 cup whipping cream (I used 1 1/2cup as I love more frosting on cupcakes especially with whipping cream)</div>
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3 tbsp powdered sugar</div>
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Oreo cookies crushed (but I used it whole instead or break in two)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MiUQd9eJqrT-BQfhyphenhyphen-MzsEGBLOyGLkuFQtABIPbbTef4G5mYEBf_kZ_lOXtJcv4ucsp45vTe7VjwIT5Cwq7N0QayFDCFgGAFF8ktx10tU4sLD3KnzYN7wcThtbH7Bw7r40Q3io8sfSU/s1600/IMG_7952-a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MiUQd9eJqrT-BQfhyphenhyphen-MzsEGBLOyGLkuFQtABIPbbTef4G5mYEBf_kZ_lOXtJcv4ucsp45vTe7VjwIT5Cwq7N0QayFDCFgGAFF8ktx10tU4sLD3KnzYN7wcThtbH7Bw7r40Q3io8sfSU/s1600/IMG_7952-a.jpg" height="426" width="640" /></a></div>
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How to do it?? Here's how:<br />
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1. Preheat oven to 170dC, Prepare muffin tin with paper cup liners.<br />
2. In a bowl, sift together flour, baking powder, baking soda and salt, set aside.<br />
3. Cream butter and sugar till light and fluffy at medium speed.<br />
4. Lower speed to low and add eggs one at a time.<br />
5. Gradually add the flour mixture and finally the chopped oreos.<br />
6. Fill cupcake cases 3/4 full and bake for 20-25mins or until done. Let cool and frost.<br />
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Frosting:<br />
Beat whipping cream with the sugar until cream (soft peaks). Add coarsely chopped oreos and mix well. Place a heaping tablespoon of frosting on top of each cupcake.<br />
(I did not mix the oreos into the frosting but instead, just break them in two and place it on top of the frosting).<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com12tag:blogger.com,1999:blog-6177921871448864362.post-7985599560271206972014-05-04T05:28:00.000-07:002014-05-04T05:28:07.566-07:00Bacon and Mushroom Quiche<div dir="ltr" style="text-align: left;" trbidi="on">
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This is my first attempt at baking a quiche. My hubby and kids love quiche. When they first ate this, it was baked by my sis and since then, they fell madly in love with it. Sometimes when we have family get together, special request from my family to my sis, is to bake this.</div>
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Since they like its so much, I decided to make one a couple of weeks ago and yup, it's a hit!. The recipe is taken from the <a href="http://www.bbcgoodfood.com/recipes/2197/rocket-mushroom-and-bacon-quiche">link</a> here. I did however, adjusted the ingredient to our taste. Basically, all the main ingredients are there. I do hope you will try this as this is really good.</div>
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Tasteful and delicious!<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com15tag:blogger.com,1999:blog-6177921871448864362.post-61923050009609078882014-05-01T06:14:00.001-07:002014-05-01T06:14:11.582-07:00Coffee and Chocolate Chunk Muffin<div dir="ltr" style="text-align: left;" trbidi="on">
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It's May 1st and it's LABOR'S DAY! </div>
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HAPPY LABOR'S DAY TO ALL!</div>
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Today is the first public holiday after FT's Day which was on February 1st. Three whole months of dry season.. in my context, the 'dry season' refers to no public holiday! <img src="https://mail.google.com/mail/u/0/e/360" /><br />
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So, you can imagine how I look forward to today.. just like the flower welcome the rain after a dry spell. <img src="https://mail.google.com/mail/u/0/e/360" /> <img src="https://mail.google.com/mail/u/0/e/360" /> <img src="https://mail.google.com/mail/u/0/e/360" /> Such a welcome break from the rat race world! Even just a day makes a whole lot of a difference. Well, tomorrow back to work but tomorrow's Friday! Yay!<br />
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Since I'm contented and happy today, I made this wonderful muffin. Coffee and chocolate makes a sophisticated (if you can call it that) flavor. I love coffee and I love chocolate.. so this is amazingly yummy for me. And you know what, I'm also feeling generous and shall bring some for my colleagues tomorrow. I bet they will have a satisfied smug in their faces after eating this.<br />
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If you are mad about muffins, you should get the recipe book which this recipe comes from, which is called exactly that.. 'Mad About Muffins' by Diana Bonarparte.<br />
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For the batter:<br />
285g plain all purpose flour<br />
15g instant coffee powder or granules (I used espresso as I like it strong)<br />
1 tbsp baking powder<br />
1/8 tsp salt<br />
170g light muscovado sugar<br />
2 eggs<br />
100g milk<br />
190g double (heavy) cream<br />
100g butter, melted<br />
150g plain semi-sweet chocolate (70% cocoa solids), roughly chopped<br />
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Topping: 40g demerara sugar<br />
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1. Pre-heat oven to 180dC. Line muffin tray with muffin cases.<br />
2. Sift all the dry ingredients into a large bowl, stir well.<br />
3. Combine eggs, milk and cream in medium bowl and mix together with a fork, try not to thicken the cream.<br />
4. Mix in the melted butter.<br />
5. Add the wet ingredients to the dry ingredients and gently stir with a large metal spoon until just moistened.<br />
6. Fold in the choc chunks into the batter. Spoon batter into prepared cups to 3/4 full and top with sprinkling the demerara sugar.<br />
7. Bake for 25 mins or until risen and done. Transfer to wire rack to cool.<br />
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Absolutely satisfying with a cup of hot black coffee!<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com13tag:blogger.com,1999:blog-6177921871448864362.post-49145886056499912772014-04-19T20:53:00.001-07:002014-04-19T20:53:21.773-07:00Chocolate Banana Quick Cake - Tish Boyle<div dir="ltr" style="text-align: left;" trbidi="on">
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Hey, guys, as promised, I'm sharing this wonderful cake recipe and unlike my recent posts, this recipe does not come from Australian Women's Weekly.. kakakka <img src="https://mail.google.com/mail/u/0/e/361" /> <img src="https://mail.google.com/mail/u/0/e/361" /> I'm taking a break from that cook book for now.<br />
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Well, I am one person who will only purchase a cookbook with plenty of visuals. I'm not a fan of a cookbook with no pictures or very few of them, no matter if the review is super good or not. <br />
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Having said that, I do own one of Tish Boyle's recipe book and if you own her book entitled 'The Cake Book', you will know what I mean by saying that it has not many pictures in it. And how come I own one you might ask since I'm not one for only full of text kind of book, well, I've been influenced by my sis who recommended this book to me. She's all but singing praise for this book. So, I thought, hey, this is my sis. If she says it's good, then it's good. <br />
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I've tried one or two of Tish's recipes and they are good. I ate this Chocolate Banana cake when I visited my sis one weekend and it was super duper yummy. She then told me that it's from Tish Boyle's recipe, so I decided to make this and brought some for my colleagues to try. They simply love it. Thank you sis, for your good judgement in always purchasing full <i>boring</i> text cookbooks.. hehehe.. you know what I mean. <img src="https://mail.google.com/mail/u/0/e/347" /><br />
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Even though with limited pictures in the book, this book I have to admit, has good recipes. To me when I select my books, a good recipe and equally tempting mouthwatering clicks go hand in hand. By reading the recipe, I can gauge if the recipe book is good to buy or otherwise.... <img src="https://mail.google.com/mail/u/0/e/329" /> <img src="https://mail.google.com/mail/u/0/e/329" /> <img src="https://mail.google.com/mail/u/0/e/329" /> Most times I made good purchase but at times, not so good as well. Pictures sometimes can fool you but you need to use some good judgement and common sense when purchasing a good cook book. After making a few bad decision, you'll find the tricks and tips the next time you want to make a purchase. I guess for cook book collector like me can relate to what I'm trying to say here. Anyway, let's proceed with the recipe shall we??<br />
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<i><b><u style="background-color: orange;"><span style="color: purple;">What you will need:</span></u></b></i><br />
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1 1/4 cups (151g) all purpose flour<br />
1/4 cup (23g) Dutch processed cocoa powder<br />
1 tsp baking soda<br />
1/4 tsp salt<br />
1/2 cup (113g) unsalted butter, softened<br />
1 cup (200g) granulated sugar (I used brown sugar)<br />
2 large eggs<br />
1 1/3 cups (320ml) mashed ripe bananas (about 3 medium sized bananas)<br />
1 tsp vanilla<br />
1/2 cup (121g) sour cream<br />
4 ounces (113g) bittersweet chocolate, finely chopped<br />
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<i><u><b style="background-color: #f1c232;"><span style="color: purple;">Here's how you do it:</span></b></u></i><br />
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- Pre heat oven to 180dC, grase bottom and sides of a 9" loaf pan.<br />
- Sift together the flour, cocoa powder, baking soda and salt into a medium bowl. Whisk to combine, set aside.<br />
- With electric mixer at medium speed, beat butter until creamy, about 1 min. Gradually beat in the sugar at high speed until blended.<br />
- At medium speed, beat in the eggs one at a time beating well after each addition.<br />
- Add mashed bananas and vanilla at low speed until blended.<br />
- Add the flour mixture at low speed in three additions, alternating with the sour cream.<br />
- Remove from mixer stand and stir in chopped chocolate and scrape batter into prepared pan. Bake for 55 - 60 mins or until done. Cool cake pan on wire rack for 15 mins and unmold cake. Cool completely.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBF0A8F-LXqWRLyzTDHoyahbDbIxTKYU7YZjhYzI96rYa-LVyoy1qiO4iVE7ckL-ioDuBy3-RT4a-_UtS4NQFqVTLhHZnBbd6efv32arZ2TkuqxsMW6_bO31sf_Uj-uCaXru7LETz8gH8/s1600/Choc+Banana+Quick+Cake+(11)-a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBF0A8F-LXqWRLyzTDHoyahbDbIxTKYU7YZjhYzI96rYa-LVyoy1qiO4iVE7ckL-ioDuBy3-RT4a-_UtS4NQFqVTLhHZnBbd6efv32arZ2TkuqxsMW6_bO31sf_Uj-uCaXru7LETz8gH8/s1600/Choc+Banana+Quick+Cake+(11)-a.jpg" height="426" width="640" /></a>The texture of this cake is so moist and soft with good flavor of the bananas. The melted chocolate chunks add the gooey-ness of the cake. I love this! Especially with a cup of hot tea!</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBF0A8F-LXqWRLyzTDHoyahbDbIxTKYU7YZjhYzI96rYa-LVyoy1qiO4iVE7ckL-ioDuBy3-RT4a-_UtS4NQFqVTLhHZnBbd6efv32arZ2TkuqxsMW6_bO31sf_Uj-uCaXru7LETz8gH8/s1600/Choc+Banana+Quick+Cake+(11)-a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBF0A8F-LXqWRLyzTDHoyahbDbIxTKYU7YZjhYzI96rYa-LVyoy1qiO4iVE7ckL-ioDuBy3-RT4a-_UtS4NQFqVTLhHZnBbd6efv32arZ2TkuqxsMW6_bO31sf_Uj-uCaXru7LETz8gH8/s1600/Choc+Banana+Quick+Cake+(11)-a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBF0A8F-LXqWRLyzTDHoyahbDbIxTKYU7YZjhYzI96rYa-LVyoy1qiO4iVE7ckL-ioDuBy3-RT4a-_UtS4NQFqVTLhHZnBbd6efv32arZ2TkuqxsMW6_bO31sf_Uj-uCaXru7LETz8gH8/s1600/Choc+Banana+Quick+Cake+(11)-a.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"> </a></div>
What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com16tag:blogger.com,1999:blog-6177921871448864362.post-48428511778896635592014-04-06T06:06:00.002-07:002014-04-06T06:06:55.229-07:00Pecan Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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I am in the mood to bake this weekend. No idea on what to bake but just wanted to bake something. So I posted on Facebook for suggestions and a friend of mine suggested Pecan Pie. Although I have been wanting to make this pie for quite awhile but some how, didn't attempt to try until now. Thanks to my friend, I finally made it.<br />
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I always thought that the process is so complex but to my surprise, it's so simple with not much effort at all!<br />
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Since my sisters and their family came over for dinner yesterday, I decided to make this for dessert. All of us love it. I shall make this again and again for sure.. it tasted like butterscotch but with just the right level of sweetness. Mmm..mmm..mmm!!<br />
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And guess what? Where did I get this simple recipe from? Wanna guess? If you have been following my recent posts, I bet you can guess it... yup, bingo! The Australian Women's Weekly! None other than... kakakakka <img src="https://mail.google.com/mail/u/0/e/360" /> <img src="https://mail.google.com/mail/u/0/e/360" /> <img src="https://mail.google.com/mail/u/0/e/360" /><br />
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So here's this wonderful recipe which you must try.. you must you must!<br />
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Crust:<br />
1 cup plain flour (I like the crust to be thicker, I recommend 1 1/2 cups)<br />
90g butter (if use 1 1/2 cup flour, suggest to use 135g)<br />
2 tbsp water (3 tbsp)<br />
- Sift flour into bowl, rub in butter. Add enough water to make ingredients cling together.<br />
- Press dough into ball, knead gently on lightly floured surface until smooth; cover, refrigerate 30 mins.<br />
- Roll dough on lightly floured surface large enough to line 24cm round loose based flan tin. Lift pastry into tin gently, ease into side, trim edge. <br />
- Place tin on oven tray, line patry with paper, fill with dried beans or rice, blind bake in moderately hot (190dC) oven for 10 mins, remove paper and beans, bake further 10 mins or until pastry is lightly browned.<br />
- Pour filling into pastry case, bake in moderately slow oven (160dC) for 55 mins or until set; cool.<br />
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Filling:<br />
3 eggs, light beaten<br />
3/4 cup light corn syrup or golden syrup<br />
1 cup brown sugar (I used 3/4 cup)<br />
30g butter, melted<br />
1 1/4 cups (125g) pecan nuts<br />
- Combine all ingredients in bowl, mix well.<br />
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Serve with a dollop of whipped cream or vanilla ice cream!<br />
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Yummey..<br />
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And today, I baked Chocolate Banana Quick Cake which shall be featured in my next post.. guess where did I get this recipe from? You sure you guessed it right? Well, let's wait till then ok.. :)<br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com12tag:blogger.com,1999:blog-6177921871448864362.post-61406481671171387392014-03-27T00:07:00.001-07:002014-03-27T00:07:32.565-07:00Mocha Truffle Cake<div dir="ltr" style="text-align: left;" trbidi="on">
My son turned 16 last month and he wanted me to bake him a cake. So I baked this Chocolate Truffle Cake from The Australian Women's Weekly recipe. Yup, again from that recipe book..lol. Now do you believe me that I'm crazy over The Australian Women's Weekly?? <img src="https://mail.google.com/mail/u/0/e/361" /> <img src="https://mail.google.com/mail/u/0/e/361" /> <img src="https://mail.google.com/mail/u/0/e/361" /><br />
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I'm a big fan of The Australian Women's Weekly recipes as I find that at most times, you don't need to make any adjustments to the recipes. They are all perfect and the cakes are all moist and delicious and not too sweet. Whenever I feel like baking and want to bake something out of norm but just don't know what to bake, well, out comes this book. I do, mind you, have quite a few of The Australian Women's Weekly cook books and I love all of them.<br />
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I like to challenge myself to do a slightly more complicating recipe than the ones I had baked.. well, again it depends on whether I'm in the mood to be adventurous or if I'm lazy. For this particular cake, well, you can say that it's not very difficult for me and the word 'trufle' caught my eyes. I would however, try to bake a more complex ones like the Dobos Torte,a 7-layer cake. Wow! Let's see..when I have the sudden 'oh I must bake this now' kinda feeling and when I do, I'll definitely tell you all about it. <img src="https://mail.google.com/mail/u/0/e/347" /><br />
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So here's the recipe for Choc Truffle Cake. This cake is so chocolaty dense and moist. One word to describe it... HEAVENLY!! Especially for chocolate lovers like me and my family.<br />
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3 eggs<br />
1/2 cup caster sugar<br />
1/4 cup cornflour<br />
1/4 cup plain flour<br />
2 tbsp cocoa<br />
2 tbsp Tia Maria or Kahlua<br />
2 tbsp milk<br />
2x300ml cartons thickened cream<br />
100g white chocolate, melted<br />
200g dark chocolate, melted<br />
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Chocolate Ganache<br />
1 cup whipping cream/thickened cream<br />
1 cup semi sweet chocolate chips<br />
Method: Boil cream until bubbling, take it off heat. Put in the choc chips and let it melt into the hot cream.<br />
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1. Grease 23cm round cake pan, cover base with paper and grease.<br />
2. Beat eggs with electric mixer until thick and creamy, gradually add sugar, beat well.<br />
3. Lightly fold in sifted flours and cocoa, spread mixture into prepared pan. Bake in moderate oven 180dC for 30 mins or until firm. Turn onto wire rack to cool.<br />
4. Split cake in half, brush with combined liqueur and milk.<br />
5. Beat cream until soft peaks form, divide into 2 bowls. Quickly stir cooled white chocolate into one bowl of the cream and cooled dark choc into the other bowl of cream.<br />
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Assemble cake:<br />
1. Place 1 cake half into a springform pan and spread cake with half of the white choc cream and top with dark chocolate cream. Then spread with the remaining which choc cream.<br />
2. Top with the other half of cake. Refrigerate cake for several hours or overnight until firm.<br />
3. Carefully remove cake from pan and spread with chocolate ganache. Chill before serve.<br />
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HAPPY 16th BIRTHDAY, Son.. Enjoy just being 16. Love ya much... muachk!<img src="https://mail.google.com/mail/u/0/e/B0C" /><img src="https://mail.google.com/mail/u/0/e/B0C" /><img src="https://mail.google.com/mail/u/0/e/B0C" /><br />
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What's Baking??http://www.blogger.com/profile/06778402178647412247noreply@blogger.com8