lemon buttermilk sheet cake

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt

makin banyak resepi yg dicuba tapi tak direkod disini..
priority dah berubah ke medium yg lebih mudah yakni instagram.
semuanya dihujung jari sahaja!

tapi resepi ni kena cuba sempatkan jugak utk rekod & kongsi
sebab sangat sedappp..!
kawan2 makan semua tanya ciskek ka ni?
nope! its a normal cake tapi saaaangat lembut dan moist!
dah makan sepotong pasti nak lagi ;)

sumber: ourbestbites

• 2 1/2 cups (10 ounces) cake flour (no substitutions)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 3/4 cup buttermilk
• 3 tablespoons grated lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 3/4 cup white sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 3 large eggs plus 1 large egg yolk

Glaze:

• 3 cups (12 ounces) powdered sugar
• 3 tablespoons lemon juice
• 2 tablespoons buttermilk

1. Make sure the oven rack is in the middle position (unless you’ve found that another position works better in your oven for baking) and heat oven to 325 degrees. Grease and flour a 9×13″ baking dish and set aside.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside.
3. Using a stand mixer fitted with the paddle attachment, beat the white sugar and lemon zest on medium speed until moist and fragrant (about 1 minute). Remove 1/4 cup of the sugar mixture and place it in a small bowl. Cover and set aside.
4. Add the softened butter to the remaining sugar mixture and beat until light and fluffy (about 2 minutes). Beat in the eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Mix until smooth (about 30 seconds)
5. Scrape the batter into the reserved baking pan and smooth out the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean (about 25-35 minutes). Be careful not to over bake. Transfer the pan to a wire rack and allow to cool for 10 minutes.
6. While the cake is cooling, whisk the glaze ingredients together until smooth. Gently spread the glaze over the cake and sprinkle evenly with the reserved sugar mixture. Allow to cool completely, at least 2 hours.

the most fabulous banana cake

bismillahirrahmenirraheem..
assalamu'alaikum wrt wbt.

kek ni dibuat pertama kali utk usrah.
kek ni juga dibuat kali kedua utk anak2 dirumah.
they love it!

sumber: cookingandme.com

• 3/4 cup (110gm) plain flour
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 very ripe large banana (about 1/2 to 3/4 cups when mashed)
• 3/4 cup granulated sugar (regular white sugar)
• 1 egg
• 1/4 cup (4 tbsp) butter, at room temperature
• 50ml sour cream (or buttermilk as in original recipe)
• 1 tsp vanilla extract

1. Preheat oven to 350F / 180C. Grease a 9" cake pan or a brownie pan like I used. This size is actually for the recipe which I have halved here so you can only make a thin single layered cake if you use a 9" pan. Try a smaller pan if you want to frost the cake in layers.
2. Put the flour, baking powder, salt, and soda into the food processor and whiz them together for about 15-20 seconds. Tip into a bowl and set aside. If mixing by hand, just put everything into a bowl and blend together using a whisk or a fork.
3. Chop the bananas into the food processor next and whiz into a pulp. Make sure the banana is really really ripe. Again, you can do this by hand using a fork or potato masher, in a separate bowl.
4. Add the sugar and egg to the mashed banana and whiz for another minute. Then add the butter and whiz for another minute until the mixture is thick and creamy. (Cream together for about 5 mins if doing by hand).
5. Next, add the sour cream (or buttermilk) and vanilla extract and whiz in quick pulses until just blended. Fold together if doing by hand.
6. At this stage, you can either tip the flour mixture into the food processor or fold together in a separate bowl. My chopper bowl is not that big so I did this in a bowl. Add the dry ingredients to the wet ones and fold until just blended. Don't overdo the mixing part.
7. Scoop into greased tray and smooth out the top layer evenly.
8. Bake for about 40 mins or until the top turns golden brown and the cake passes the skewer test. Remove and let cool completely before frosting ( i use leftover cream cheese frosting).

blueberry lemon bread

bismillahirrahmanirraheem
assalamu'alaikum wrt wbt

i made this cake with no reason..
just because i had 1/2cup of blueberries
and 1 lemon that had been sitting idle for weeks
niat di hati nak sedekah utk kawan2..

source: allrecipes.com

• 1/3 cup butter, melted
• 1 cup white sugar
• 1 lemon, juiced
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons lemon zest
• 1 cup fresh blueberries

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 Inch loaf pan. In a medium bowl, mix flour, baking powder and salt together and set aside.
2. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, and beat well. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared 8x4 inch loaf pan.
3. Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over cake while still warm.

broccoli and sausage egg muffins

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt.

this is my friday breakfast :)
alhamdulillah.. telan 2 bijik dah kenyang!

adapted from: snackinginthekitchen

• 1 pound sausage (Ayamas)
• 1 cup broccoli florets
• 8 large eggs
• 1/4 cup milk 
• 1/2 tbsp vegetable oil
• 1/2 tsp baking powder
• salt & pepper to taste
• grated Cheese as needed

1. Preheat oven to 375 F.
2. Boil salted water and dump sausages for few minutes. Take out sausages and blanched the broccoli florets.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil. Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli. 
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

marie-helene's apple cake

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt

ahlan wa sahlan 2013!

i've been neglecting my blog! and i thought i can keep track of my bakes n such in my instagram.. but i forgot where the recipe comes from! and when i want to make it again.. am at lost! aduyaiiii...

anyhow, here is one of the recipe that i remember.. which i made about 2-3 weeks ago.. when my cousin from Kenya is here. we brought her family (her mother, herself, her 4 kids) to morib gold coast. them kids had a blast! my cousin said her kids will never forget this vacation. alhamdulillah..

onto the cake. i brought this cake together with soft buns to morib. it was finished in a second!

source: seasaltwithfood

• ¾ Cup All-Purpose Flour
• ¾ tsp Baking Powder
• Pinch of Sea Salt
• 4 Large Apples
• 2 Large Eggs
• ¾ Cup Sugar
• 3 Tbsp Dark Rum -- i replaced with ribena
• ½ tsp Vanilla Extract
• 8 Tbsp (1 stick) Unsalted Butter, melted and cooled 

1. Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.
2. Whisk the flour, baking powder, and salt together in small bowl. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
3. In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
4. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
5. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

apple oat crisp

bismillahirrahmanirraheem..

i made this apple crisp in hurry
and i even forgot the original source for this recipe!
miss kalut sungguh!

• 6 apples (green or red or anything. your choice)
• 2tsp cinnamon + 2tsp brown sugar
• 1/2cup butter
• 1cup flour
• 1cup quick cooking oat -- i used quaker oat
• 3/4cup white sugar

1. preheat oven to 180C.
2. peel and slice the apples and place them in the 9x13 baking dish.
3. sprinkle cinnamon and brown sugar over the apple slices.
4. mix other ingredient until crumbly and pour on top of the apples.
5. bake 40-50mins.

note: i halved the recipe above and bake in 9inch pie plate.

healthy banana bread with dark chocolate chips

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt

am into healthy breakfast (yes breakfast only :p) nowadays
so.. i made this healthy bread & muffins last weekend
(i got 4 teeny-weeny mini loaf and 10 or more muffins)
and just had the last slice for this morning breakfast!
its healthy. it keeps well in the fridge. and its yummy!

i ate 4 of them while driving on sunday morning. bedal sakan! 

source: moresweetsplease

• 4 very ripe bananas, well mashed
• 2 eggs plus 1 egg white, lightly beaten
• 1 teaspoon vanilla
• 2 cups whole wheat flour
• 3/4 cups Sucanat (evaporated cane juice/ sugar) 
• 1 tablespoon ground flax seeds
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 oz dark chocolate, chopped or choc chips (about 1/2 cup)

1. Preheat oven to 350° and grease either a large loaf pan, three mini-loaf pans, or a large muffin pan.
2. Mix mashed bananas with eggs and vanilla, and then stir in flour, Sucanat, flax seeds, salt and baking soda until just combined.  Gently stir in chocolate and pour batter in prepared pans.
3. Bake a large loaf pan for 60 minutes, mini-loaf pans for 35 minutes, and muffins for 20 minutes (until cake tester or wooden skewer comes out mostly clean).  Set on cooling racks for 5 – 10 minutes, then remove from pans to finish cooling.

tips:

1. Ripe bananas, please.  Yellow ones just won’t do- they need to be more black than brown.  I wouldn’t bother making the bread if the bananas aren’t ready.  Better to make a banana split or a banana/almond butter/almond milk/cinnamon shake if you feel the urgent need to use up your bananas.
2. Substitutes?  But of course.  Use regular flour if you don’t have the whole wheat, and regular or brown sugar if you don’t have Sucanat.  Skip the flax seeds if you want.  (Just know that you won’t be able to call these Impossibly Healthy if you take out the healthy ingredients.)  If you don’t have dark chocolate, you can chop up other kinds of chocolate (or use chocolate chips)- but again, you lose the right to use the Healthy claim… just so you know.  Dark chocolate wins in the antioxidant department and is less sweetened than its semi-sweet and bittersweet counterparts.
3. Nuts… yes, nuts are lovely in banana bread, especially walnuts.  Toast some and add them in if you’d like.  They’ll bring a healthy fat to the party, which is good but something to consider if you’re looking to take some of the fat out of your life.
4. “Healthy”: Be sure to explain to people that this is a Healthy bread- yes, with a capital H- and while it’s super-good, it’s definitely not a decadently sweet and rich classic banana bread like this recipe.  When you build whole wheat and flax and raw sugar and you strip out butter and oil and a yolk, you’re not getting an indulgent treat.  But you do have my word that this is pretty damned good.
5. Storage: keep this bread wrapped in plastic wrap (or in an airtight container) to stay moist, and eat within a few days.  Enjoy!

note:

my batter is quite thick, i assume due to the not-so-ripe bananas. so, i added few tablespoons of low fat milk and canola oil. alhamdulillah.. it turn out great!