Tuesday, September 24, 2013

CBBS with protein powder


gigih sungguh saya nak habiskan protein powder saya tu :p
pernah sekali saya cuba letak sesudu dalam GGS.. omak eh.. lomak semacam! kembang rasa tokak den ni ha! kemudian saya cuba letak sesudu dalam avocado smoothies. okela.. sedap jugak rasanya..
smoothies tu dicampur dgn yogurt jadi.. rasa mcm makan yogurt jek tapi kurang masam. tambahan pulak ada drizzle choco syrup.. mmm.. memang yummm!

ini percubaan kali ke3 baking dgn protein powder.. jumlah tepung 1 1/2cwn saya guna 1/2cwn protein powder. memang ada beza pada tekstur. lemak, lembut dan moist. dan kena bakar extra 10minit. mungkin sebab kurang gluten yg ada pada tepung biasa??

resepi asal dari posting 2011 dahulu.. gambar pun dah lesap!

  • 1/2 cawan butter
  • 3/4 cawan gula
  • 1 biji telur
  • 1 sk esen vanila
  • 1 1/2 cawan pisang lenyek (lebih kurang 3biji size medium)
  • 1 cawan tepung gandum + 1/2 cawan protein powder (F1 herbalife atau meal shakes shaklee)
  • 1 sk baking powder
  • 1 sk baking soda
  • 1/2 teaspoon salt
  • 1/4 cawan serbuk koko 
  • 1 cawan chocolate chips
  1. Dalam mangkuk, pukul butter dan gula. Masukkan telur, esen vanila dan juga pisang lenyek. Pukul sebati.
  2. Dalam mangkuk lain, satukan tepung, baking powder, soda dan juga garam. Ayak dan masukkan ke dalam adunan. Gaul sebati.
  3. Bahagikan kepada 2 bahagian. Masukkan satu bahagian dengan serbuk koko dan kacau rata. Griskan loyang 9 x 13-inci. Tuang adunan coklat dahulu kemudian baru tuang adunan putih yang dah ditabur choc-chip.
  4. Bakar suhu 170 selama 35min atau hingga masak. Sejukkan dan potong seberapa banyak yg suka :D

Friday, September 20, 2013

shredded potato bake


this shredded potato bake was my dinner last nite for me & my bibik. hehe.
the kids already had their dinner outside. thats y its only for me & makcik.
the initial idea is from potato baked with onion & tomato.
but i want to be quick. its almost maghrib!
boiling the potatoes is time consuming!
hence the idea of shredding it ;)

  • 2 medium potato, shredded
  • 2Tbs butter
  • half of yellow onion, diced
  • 2Tbs flour
  • 1C milk
  • salt & pepper
  • 1 tomato, sliced
  • cheddar cheese
  1. heat your oven to 180C.
  2. shred the potatoes. keep aside.
  3. melt the butter in pan. add onion until its translucent. add flour. add milk. add shredded potatoes and mix well. sprinkle salt & pepper.
  4. grease your baking dish - foil/ ramekins/ casseroles. 
  5. pour everything into your baking dish. layer tomato slices. sprinkle cheddar cheese on top.
  6. bake for 25-30mins.
alhamdulillah.. kenyang :)

Sunday, September 15, 2013

banana bread protein bars


i have two tub of unused HL protein powder (or rather known as F3)
bought those moons ago.. before ramadhan.. as a preparation for sahur
for me and my kids.
tapinya cek tak boleh telannn!!!
tried twice. almost puked there and then. same goes with the kids :|
but i need to use up those expensive powder!

alhamdulillah.. after a lengthy googling..
i came across one recipe that i think would be nice to try..
yep. tried it last monday and hey! i can finish off the whole pan!
but of course i didnt do it. buruk lantak wehhh!
i shared with other parents and a teacher while waiting for insyirah
oh! my eldest, insyirah took UPSR this year ;)
tolong doakan kejayaannya ya! (ummi yg over anyway thank u for the doa :) )

here's the recipe from your trainer paige with my mod
  • 1/2cup quick cooking oat (i used quaker oat)
  • 1cup Almond meal/flour
  • 4-6 scoops protein powder 
  • 2 large ripe bananas (smashed)
  • 1tsp baking soda
  • 1/2tsp cinnamon powder
  • 1/2tsp sea salt
  • 2 eggs
  • 1/2cup coconut oil (i used canola oil)
  • 1Tbs honey
  • 1/2cup chocolate chips (optional)
  1. Preheat the oven to 350 degrees, and spray a load pan with nonstick spray. 
  2. Add all of the dry ingredients in a large bowl and mix to combine. 
  3. Add the rest of the ingredients, and stir until mixed together. 
  4. Pour the batter into the loaf pan (i use 8x8 pan) and cook for 25-30 minutes, using the toothpick method to check for doneness.
senang, sedap, kenyang & healthy! :D

Saturday, March 2, 2013

lemon buttermilk sheet cake

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 ;)

lemon btmlk

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
  • 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.

Friday, January 11, 2013

the most fabulous banana cake

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

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..

blueberry lemony

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.

Friday, January 4, 2013

broccoli and sausage egg muffins

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.

breakfast muffins

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