Sunday, February 28, 2010

soft honey dinner buns

i adore
for its step by step piccas
it truly helps me a lot!

as the name suggest..
i made half recipe of this buns..
... for dinner

when its just out from the oven..
dig it into mushroom soup
aahhh.. heavenly...

its soft!
the hint of honey.. makes it delicious!
the top sprinkled with parmesan.. makes it fulfilling!

lemon chiffon cake

its been my intention to bake
this light & airy cake

most of the recipe calls for more than 6 eggs
most of the blog i read hinting that this could be a disaster
if you make some wrong steps.. (or is it just my hunch??)

so, i've been thinking that
this cake difficulty level is high
and i dont want to waste such many eggs!

i'm jumping up & down (literally)
when i found this recipe in tasteofhome
it uses 3eggs only! yiiiiha!

but dang! my tube pan is 10inch!
i just proceed anyway
the batter fill up only 1/3 of the pan

and the result...

the most shortest chiffon cake i ever seen!
but the moistest chiffon cake i ever taste!

i swap 1tbs of water with 1tbs of lemon juice

its light but not so airy
its moist-ness is inviting & yummy!

i suppose i'm ready to head for the more eggs version

my elder daughter who only eat kek batik love it!!!
she finish up almost half of the cake!
mommy is brimming with joy & happiness :)

Saturday, February 27, 2010

scones - 3rd attempt

am not giving up!
how dare you fail on me! twice somemore!

this time i searched in asian blog
and found very detail method
from happyhomebaking

i followed step by step
i didnt skip a sentence!

and here is the outcome:

i would say.. am half succeed.. am three quarter happy..

i'll definitely do it again.. yeah.. i'll keep on practicing!

until i am full happy. & fully satisfied.

thank you happy homebaker!

millionaire shortbread

the 1st time i came across this title..
is in

the 2nd time i found this title..
is in my marshallcavendish 500chocolate book

i'm curious of the title..
why millionaire?
did the millionaire's like it?
do u feel like a millionaire when u bite into it?
the reasoning is not stated in wiki :(

anyhow, i decided to give it a try
using the recipe frm mrs jaworski


i never knew how a millionaire feel..
but this sweet biscuit is somewhat special..
a very satisfactory feeling..

the crusty base paired up with caramel & chocolate layer..
is something that sweet-tooth person (me) would bite & munch..
and wouldnt stop until she got tooth-ache! ouch!

Friday, February 26, 2010

feather-like peach pudding

i think i have to omit the "feather-like" title
mine doesnt turn out feathery at all!
but it taste healthily goody-goody!

yep! its listed under the low-fat bakes & cakes
in this encyclopedia-like book

  • 400g canned peach slices
  • 50g low fat spread <-- unsure about this but i used low-fat margarine :p
  • 40g soft light brown sugar
  • 1 egg, beaten
  • 50g wholemeal flour
  • 50g plain flour
  • 1tsp baking powder
  • 1/2tsp cinnamon powder
  • 4tbs skimmed milk <-- i used low fat-milk
  • 1/2tsp vanilla essence


  1. preheat oven to 180Celcius
  2. drain peaches & put into 1L dish
  3. add 2tbs of the peach juice into the dish
  4. put all remaining materials into mixing bowl. mix thoroughly till combined
  5. spoon the mixture over the peaches & level top evenly
  6. bake 35-40mins
  7. lightly dust the top with icing sugar before serving

note: serve with custard:

blend 1tsp arrowroot with 1tbs peach juice in a saucepan. stir remaining juice & simmer for 1 min. <-- i use custard powder & dollop a whipping cream before serving.


this is great as dessert.. and teatime!

i feel wonderful! i feel healthy!

yeyeh.. :p

Thursday, February 25, 2010

healthy carrot cake

i can feel my waistline increasing
i can feel my tummy kind of bloating

am i pregnant?
yep! pregnant-ing fats!

thats what happened
when you have to finish off
everything that you baked
since no one have the desire to eat it

still in baking spirit
(the baking itchiness just won't go away!)
i searched for healthy baking
and settled for this carrot cake recipe

i suppose it was listed as healthy
since sugar is substituted by honey
and only 1full egg being used
and oh! half of the flour is wholewheat flour!


when i tasted the batter..
i got a feeling..
it will taste lousy!
because the of the nutmeg amount

nutmeg is definitely an acquired taste!
or isit just me??
whois raised in a land of nutmeg..
but still couldnt get used to its taste!

but when the cake is ready..
its not as bad as expected!

pst! i added some raisins to balance out the weird nutmeg taste :p
am i back to square one? duh!

Sunday, February 21, 2010

glazed cinnamon roll

i had been dreaming..
for these rolls..

i had been studying..
the cinnamon rolls recipe..

i had been hesitating..
which recipe should i use?

i was afraid..
what if something goes wrong?

i gathered my strength
i gathered my confidence
and with final rehearsal of this recipe
am ready for the 1st trial

and here's the outcome..

just out from the oven..

with the marvelous glaze..

happiness is sweet..
happiness is bliss..

warning: the icing is only for sweet tooth people :)

wholemeal bread

the recipe is adapted from ms. rinnchan's fp

  • 100ml warm water
  • 20g dry active yeast
  • 4tbs hi-protein flour
  • 1tbs castor sugar
  • 175g rolled oats
  • 225g wholemeal flour
  • 1L warm water
  • 1.5tbs fine salt
  • 150ml vegetable oil
  • 1.3kg hi-protein flour
  1. in your mixer, combine & mix slowly the first 4 ingredients: warm water, yeast, 4tbs flour & sugar. let it sit for 5mins.
  2. add in oats, half of the flour, warm water, brown sugar & vegetable oil into the yeast mixture.
  3. add in the balance flour & mix until the dough is smooth & does not stick to the sides of the bowl.
  4. shape dough into a ball & place it in a lightly oiled bowl. cover with clingwrap of moistened kitchen towel for 1hour or risen 2x.
  5. after it has risen, punch out the air and shape it into a buns or just place it in greased loaf pan. let it rise again.. 2x sizes.
  6. bake 180Celcius for 30mins.
  • i made half of the above recipe & yields 2 loaf pans
  • if using pyrex loaf, pls increase the temperature by 5Celcius

Saturday, February 20, 2010

double whites cupcake

this recipe had been calling me several times..
the white chocolates is sleeping for quite sometimes..

but i need strong reasons
to bake this cupcakes

this morning the nieces called
they are heading back to their colleges

time to head for this recipe!
time to wake up the white choc!

  • 3eggs
  • cup butter (225gm) - softened
  • 1cup castor sugar
  • 1/2cup milk
  • 1.5cups self raising flour
  • 3oz white chocolate - grated
  • 1tsp vanilla extract
  1. grate the white chocs
  2. preheat oven to 160Celcius & line muffin pan with papercups
  3. lightly beat the eggs. add butter. add sugar. mix till light & fluffy
  4. add milk. sift flour into the batter, gradually.
  5. add vanilla & white chocs. mix well until light & creamy.
  6. pour mixture into papercups. bake for 25mins.
  • 3oz white chocolate
  • 1tbs butter
  • 1/3cup heavy cream
  1. combine choc & butter in a double boiler
  2. as the mixture begins to melt, add the cream slowly & reduce to low heat
  3. stir constantly until mixture thickens
  4. spread evenly onto cooled cupcakes with a teaspoon
this recipe is adapted from cupcake creations (
it should yield 12cuppies but i got 12 standard cuppies & 12 small cuppies!

i was wondering..
is it because my papercups are cute? i dont think so! i used the standard err.. 1.5inch
is it because our high humidity hence the raising agent is working with maximum eficiency?

soft texture. good to taste!
hope the nieces will enjoy it..

Friday, February 19, 2010

honey rolls

plan A: cinnamon bread
plan B: monkey bread
none of the above is executed!

they make way for the ever fulfilling honey bread :)

the recipe is taken from
unlike scones..
i don't think of anything that can go wrong
with this bread
except for the non-active yeast

this honey rolls
is a cure
for a sadness
of scones failure
thankyou ms.farida!

i halved the recipe & yield 13rolls weight 2oz each

buttermilk scones

i made this scones while waiting for my bread dough
but i ended up waiting for my scones batter to turn into dough!

i suppose the scones-batter is suitable for low temperature country only
i wonder how they do it in teapot cafe??

  • 200g plain flour
  • 1tsp salt
  • 1tsp baking powder
  • 1/2tsp soda bicarbonate
  • 4tbs cold butter <--2oz
  • 175ml buttermilk


  1. preheat oven 220Celcius. grease baking sheet.
  2. sift all dry ingredients into a bowl.
  3. rub in butter with fingertips until it resembles breadcrumbs
  4. gradually pour in buttermilk, stirring with fork to form soft dough.
  5. roll out the dough until about 1cm thick
  6. cut with a 2inch round biscuit cutter
  7. place on prepared baking sheet
  8. bake until golden, about 15mins.
  9. serve warm with cream & jam.

sounds easy rite?

nope! i failed again!! my batter is too sticky.. even after refrigerated it for 1hour :(

with limited knowledge.. i try to modified by adding more flour.. just to get the non-sticky batter.. so that i can roll it & stamp it!

nope! wrong decision!! it turned out a hard+failure_scones :(

not knowing what to do with this failure scones is even worse feeling

am extremely sad.. since this is my dearest hubby's favourite dessert


chocolate chip walnut loaf

i just found out..
the reason behind quickbread name..
its quick & easy todo! hahaha..

this quickbread is for my little one
to munch & munch & munch..
(she only have 2sets of teeth)

  • 100gm castor sugar
  • 100gm flour
  • 1tsp baking powder
  • 4tbs cornflour
  • 130gm butter at room temperature
  • 2 eggs at room temperature
  • 1tsp vanilla
  • 2tbs raisins
  • 30gm walnuts, finely chopped
  • grated rind of 1/2 lemon
  • 3tbs chocolate chips
  • icing sugar for dusting


  1. preheat oven 180Celsius. grease & line loaf pan.
  2. sprinkle 1.5tbs castor sugar into the pan & tilt to distribute an even layer of sugar to the bottom & sides of pan. shake off the remaining excess
  3. sift flour, baking powder & cornflour into mixing bowl - 3times
  4. cream butter in mixer until soft & pale. add remaining sugar until light & fluffy.
  5. add eggs, 1 at a time
  6. gently fold the dry ingredients into butter mixturem in 3 batches.
  7. fold in vanilla, raisins, walnuts, lemon rind & chocolate chip until just blended.
  8. pour mixture into prepared pan & bake 45-50mins.
  9. let it cool. dust icing sugar before serving.


my kids helps me to sift the flour.. they lost count & i suppose they did 5times or more!

the result?? looks like an overbeaten batter but doesn't taste like one though..

anyway, little one just munch & munch & munch to her heart content :)

Thursday, February 18, 2010

mississipi mud cake

i was looking for recipes to bake..
simple recipe..

intended to make a scones..
but ran out of milk :(

intended to make a whitebread..
but ran out of milk :(

this mud cake is the chosen one
just because it stated: nice to be served with ice cream..

yes! we're in a very hot weather condition..
ice cream is just what we need!!

what i didnt realize is how easy making this cake!

let your mixer go back to sleep
you just need a wooden spoon

  • 250gm(9oz) butter
  • 175gm(6oz) chocolate bar
  • 340gm(12oz) brown sugar <-- i use 300gm only
  • 300ml(10oz) hot water
  • 1tbs coffee
  • 200gm(7oz) all purpose flour
  • 55gm(2oz) self raising flour
  • 55gm(2oz) cocoa powder
  • 2eggs
  • icing sugar -- for deco


  1. preheat oven to 160C. grease 9inch pan and line with parchment paper
  2. double boil the combination of butter, chocolate, brown sugar, hot water & coffee until everything is dissolved. let it cool for 15mins.
  3. sift the dry ingredients: flours & cocoa powder into the chocolate mixture.
  4. add eggs. stir well. pour into the prepared pan. bake 1hour.
  5. let it cool before sprinkle the icing sugar on top..

super duper easy!


i added m&m chocolate in the batter --> the lessen sugar amount is recovered by the ever-sweet m&m's


i might be biased.. since i am a sucker for dense cake.. since i am a chocolate lover.. but i just LOVE IT!


the little boys love it too.. :)

just found out that mudcake had many variations! &most of them has nuts!

Wednesday, February 17, 2010

chocolate mint brownies

i made this on thursday nite..
for my boss birthday party
i dare not bake a birthday cake.. yet!
need to polish up the decorating skill 1st!

despite the over the roof sweetness..
this special brownies is amazing!

love the mint taste
love the green color sandwiched in between chocolates

it was a hectic nite..
made a zebra-bread pudding & simple chocolate dadih
couldnt even find time to grab camera!

it was a hectic weekend..
send the zebra-bread pudding to mak
within less than an hour we've headed back to the east

hectic-ity.. are the best excuse
for no image available.. :(


its too sweeeeeeettttttttt
even for a sweet-tooth person!

if you want to try it..
reduce the sugar to 3/4cups

you might be a candidate for diabetic ward :p

Tuesday, February 9, 2010

chocolate cheesecake muffins

its my 1st baking 4 orphanage project
i wanted them to have a taste of chocolate
i wanted them to have the taste of cheesecake
hence this muffins selection
its a combination of chocolate cupcake & cheesecake
...with muffins texture

chocolate cupcake
  • 7oz self raising flour
  • 5.5oz castor sugar (150g)
  • 2oz cocoa powder
  • 1tbs baking powder
  • 1cup buttermilk
  • 4tbs vegetable oil
  • 2oz butter - liquidized!
  • 1egg
  • 1/2tsp vanilla extract
  • 3oz chocolate chip
  1. prepare buttermilk
  2. preheat oven to 190C. line muffin pan with papercups.
  3. in bigger bowl, whisk flour, sugar, cocoa powder & baking powder
  4. in smaller bowl, combine buttermilk, oil, liquidized butter, egg and vanilla. mix well.
  5. pour wet mixture into dry mixture. mix until just incorporated.
  6. add chocolate chip. mix. divide into papercups.
before dividing into papercups,
i prepare the cheesecake layer first:
  • 7oz cream cheese (200g) <-- room temperature
  • 3oz castor sugar
  • 1/2tsp vanilla extract
  • 1 egg
  • 2oz almond flake
  1. beat cream cheese, sugar, egg & vanilla until well blended
  2. add almond flakes
  3. scoop onto the top layer of chocolate batter
  4. use toothpick to mix & combine the chocolate & cheese batter. <-- slowly!
  5. bake 20-25mins
this recipe yields 24 papercups (medium cupcake papercups)

little boy is eager to eat
but half way through he said
"taknaklah.. tak sedap!"

i just hope the kids @rumah anakyatim shifa'
will appreciate it more than my little boy did


finally.. i made scones.. with recipe from

it seems very easy..
just a few steps..

the truth is..
making scones in our climate
is messy!
is difficult!
is disheartening!

it turn out well..
apart from the sloppy look
it taste great!
especially when pair it up with
the balance of cream & strawberry
from making shortcake..

but wait!
it tastes like the shortcake-lah!
it also looks like the shortcake..

oat & raisin muffins

i've been wanting to update what i've baked
but time is not on my side..
i made oat & (not) raisin muffins
last thursday..
just wanted to try out the rolled oat
which is actually past due!
got it from little sis though..

i suppose i'm falling in love with buttermilk..
everything i bake with buttermilk ingredient
feels so soft.. so velvet-y.. so yummy!

  • 3oz rolled oats
  • 1cup buttermilk
  • 4oz butter
  • 3.5oz brown sugar
  • 1 egg
  • 4oz flour
  • 1tsp baking powder
  • 0.5tsp baking soda
  • 0.25 salt
  • 3oz raisins
  1. prepare buttermilk: add 1tbs white vinegar or lemon juice into abt 1cup milk (milk must be in room temperature)
  2. soak oats in buttermilk & let it sit for 1hour (for hi temperature country, i suppose 30mins is enough)
  3. after 30mins, preheat oven 200C and line muffin tray with papercups
  4. beat sugar & butter until light & fluffy. add egg
  5. in another bowl, sift flour, baking powder, soda and salt
  6. stir flour and oat mixture alternately into butter. flour-oat-flour-oat-flour
  7. fold in the raisins (i forgot!!!!!)
  8. scoop into muffin cups. bake 20-25mins.
almost velvety (if not for the oats)!

Monday, February 1, 2010

strawberry shortcake

i asked my hubby to flip through the book
and choose which one he would like to eat

my instinct does not fail me
or should i say..
i knew my hubby better than yesterday?

the recipe is quite different
it does not call for cold butter
and it is so easy

but i almost give up!
i even switched off the oven

i tend to jumble up recipes
i need time to study the recipe
jotting down. scribbling down.
just like what chef in black did

but i didn't spend time to do it
i messed up with the sugars
the batter call for castor sugar
but i added icing sugar
which should be mixed with strawberry

my instinct told me to continue
my mind told me not to waste the expensive whipping cream

i added some castor sugar to the batter
just to get a good feeling
just to get into a positive mood

the room temperature is so high
the humidity is also very high
resulting in semi-liquid batter!

still being positive
i put the bowl in the freezer
yes. freezer!
time is running out!

  • 8oz flour
  • 2oz castor sugar
  • 1tbs baking powder
  • 1/2tsp salt
  • 1cup whipping cream
  1. preheat oven to 200Celcius & grease baking pan
  2. sift flour, baking powder, salt & sugar into bowl
  3. add whipping cream
  4. mesh with fork until combined
  5. make into a log and cut about 1inch each
  6. lay the cut roll on the baking pan
  7. sprinkle castor sugar on each dough
  8. bake for 15mins
strawberry filling--
  • 500gm strawberry (i suppose its about 3-4cups)
  • 3tbs icing sugar
  1. stem the strawberry using spoon. see here howto do it.
  2. cut the strawberry to quarter or half (depends on the size)
  3. add icing sugar and mesh the strawberries with fork
  4. let it sit for 30min
  1. beat 1cup whipping cream until stiff peak are formed
  1. cut the shortcake in half (horizontally)
  2. dollop a whipping cream
  3. spoon the filling onto cream
  4. cover the top with the other half

this is the dessert that lite up my hubby's face
this is the dessert that he can finish in one serving
this is the dessert that makes me goes uuummmmmmmm.........

will add 1tbs castor sugar to the whipping cream
sweet tooth beckoning ;)

additional note:
positivity pays well :)

devil's food cupcake

this is what i made for mak's friend
to replace the yummy lemon yogurt ring

i've been wanting to try out
the devil's food cake recipe
since i stumbled upon this intimidating-cake-name
found the miniature in little sis cupcake book

i'll make it again
its very easy..

on 2nd thought
maybe my 9yo daughter can make it

measure all ingredients
mix everything in mixer
spoon the batter into paper cups
bake for 20mins

p/s: i love to see how nice it raise :)

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