Wednesday, March 31, 2010

coffee and walnut cake

a troops of my husband family is coming
i wanted to learn from nusra how to ice a cake

this recipe is chosen
just because my sil loves coffee!

the cake is yummy!
the ice/frosting is sweety!

oh well.. the ice-learning is not materialized
just because i dunno which nozzle to buy
and the shop is closed before 630pm

hoping for a better tomorrow..

apricot bar

the apricot jem is meant for the swiss roll/ roulade
yep! i made the roulade.. i made the apricot jem
but it was not to my liking

the recipe from this big book
is the answer on how to use up the apricot jem
well, the jem recipe is from the same book as well

  • 3oz flour
  • 3.5oz brown sugar
  • 3oz butter
  • apricot jem
  • 2tsp corn flour
  • 2.5oz sugar
  • 2oz chopped walnut
  1. preheat oven to 175C and line 8inch square tin <-- i use 9inch springform pan so, i actually increase a bit the flour, brown sugar and butter amount.
  2. combine flour, brown sugar and butter and mix with fingertips until it resembles a breadcrumb.
  3. transfer the not so dough-y dough to pan and pat it into the pan base with your fingertips
  4. bake for 15mins. let it cool.
  5. prepare apricot jem or you can use readymade (sugar might not be needed at all)
  6. combine apricot jem with corn flour and sugar
  7. the consistency should be quite thick & not liquefying
  8. sprinkle the chopped walnut on top
  9. bake for another 20mins
  10. let it cool in the tin before cutting into bars
still.. not to my liking. i suppose i can eat dried apricots only. other than that.. my tongue sends a signal to my brain "taste = funny"
but my colleagues love it!
maybe because its different from other bars/ biscuit??

Tuesday, March 30, 2010

mushroom quiche

its a weekend project:
my 1st quiche..

i was contemplating
either chef nermala's recipe
or from this big book recipe??

i felt it would be such a waste
of money and of time..
and whats the point of going to class
if you are not using & trying out
the chef's recipe that you've learned?
so, chef's recipe it is!


  • 200gm flour
  • 1/4tsp salt
  • 110gm cold butter
  • 1 egg yolk
  • 1/4tsp lemon juice
  • 50ml cold water


  1. in a big bowl, combine flour, salt and cold butter and until it resembles breadcrumbs <-- use fingertips or fork.
  2. make a well in the centre.. pour in the mixture of egg yolk and half of cold water+cold lemon juice. mix till combine.. until all the flour (now its called a dough) comes together and starts to pull away from the sides of the bowl
  3. form the dough into a disc and wrap with plastic. keep in fridge for 30mins.
  4. meanwhile, prepare the filling..
  5. after 30mins take out the dough and roll out on the lightly floured surface. and fit into your preferred tart pan or mini pan.
  6. keep in fridge for another 30mins <-- i missed this step! resulting in not so crusty crust :(
  7. bake in 190C preheated oven for 30mins for 9inch tart pan or 10-15mins for mini pie pan.



  • 250gm mushroom - any kind. mix 2 types (button and oyster) is recommended by chef
  • 1 big yellow onion
  • 2 cloves garlic
  • 2tbs olive oil
  • 4 eggs
  • 240ml (1cup) heavy cream
  • salt & pepper to taste


  1. chop onion, garlic & mushroom
  2. stir fry them using olive oil until all the mushroom dried out liquid <-- i added 1tbs lemon juice just because i think it would taste better :p
  3. mix eggs and cream and season it.
  4. add cooked mushroom into the eggs & cream mixture
  5. pour into the baked pastry crust
  6. sprinkle cheddar cheese on top
  7. bake for another 35-40mins or until goldenish in color..


apart from not crusty crust.. it taste quite good!

and this 1st attempt of baking the crust does not hit the target. still far far away from the bulls eye! gotta practice again & again.. now.. which pastry shall i try? another quiche recipe i suppose?

Friday, March 26, 2010

lychee crumble

the actual recipe from this book is plum crumble
i switched using whats available in my pantry

i have 5tins of lychees!!
(my husband bought 5 since i kept asking to buy me lychee)
perli kaa???

  • 80g unsalted butter
  • 160g plain flour
  • 30g caster sugar
  • 1kg firm plum (or any fruits you desire) + 100g sugar for sprinkle


  1. preheat oven to 180C
  2. prepare the fruits --> stone and slice or halve and place them in 13x9 baking dish
  3. sprinkle 100g sugar on top & between the fruits
  4. rub the butter into the flour until it resembles a breadcrumbs
  5. sprinkle 30g sugar into the flour-butter mixture <--this is called a crumble
  6. sprinkle the crumble over the fruits -- do not press the crumble down
  7. bake approximately 45mins or until crisp and golden
  8. serve warm with cream anglaise


i use 9inch deep round baking dish. i didnt do my math. i shouldve halved the recipe!

my crumble takes 45mins and its still not golden-ish!
i didnt make the cream anglaise.. i serve it with whipped cream..

oh! i also added 50g of rolled oats!


yummeh! great for hot days..

Thursday, March 25, 2010

desserts by le cordon bleu

i bought it yesterday @ KLIBF
quite an old book..
published in year 1999
but very interesting!
again.. this is the word that catch my attention:

out-of -this-world brownies

my boy asked me to make
the previous brownies again..
he really loves it!
but mommy was determined
to try out other brownies recipe
and found sherry yard's brownie
from butterflyrubrics.. by chance

c&p here from butterflyrubrics for my reference purpose:
  • 3/4 C + 2 T all purpose flour
  • 1/4 t salt
  • 1/2 C (one stick) unsalted butter, chopped
  • 1 oz unsweetened chocolate (Yard recommends Michel Cluizel Noir Infini 99% but I used couverture choc from Phoon Huat)
  • 7 oz bittersweet chocolate (Yard recommends Scharfeen Berger but I used… some Belgian choc)
  • 2 large eggs
  • 1 C sugar
  1. Place a rack in the middle of the oven and preheat to 350F. Line an 8-inch square baking pan with aluminum foil and spray with pan spray.
  2. Sift together flour and salt and set aside.
  3. Melt the butter and both chocolates (either in the microwave or on the stove). Stir with a rubber spatula until smooth. Allow to cool to 90F.
  4. Using a stand or hand mixer, beat together the eggs and sugar until fluffy. With a whisk, gently beat in the butter and chocolate. Fold in the flour.
  5. Scrape batter into prepared pan and place in oven. Bake for 25-30 minutes, rotating the pan from front to back halfway through. Brownies should be slightly firm to the touch and a crust should form on the top. A toothpick will not come out clean.
  6. Allow to cool in pan to room temperature before serving.
i followed the materials & methods
minus 1tbs sugar
plus 1/2cup almond nibs

this chewy brownies..
is definitely out of this world!!
anyway, i suppose i shouldve minus 2tbs sugar..
since i used beryls dark choc which is way too sweet!!
plus, excessive sugar can make a child hyper!

Tuesday, March 23, 2010

(berry)cream cheese tart

i wanted to conquer my fear of making tarts & pies
i thought i should start with the easiest one
the recipe from seems the right choice

i opted out the cran-raspberry sauce
both berries are unavailable
never bought them before
never set my eyes on them

recipe below is a twisted version
according to available materials

  • 150gm crushed digestive biscuit
  • 2tbs sugar
  • 80gm butter - melted


  • 8oz cream cheese
  • 1/4cup sugar
  • 1tsp vanilla extract
  • 1cup heavy whipping cream


  1. crust: mix all crust ingredients and pressed onto the bottom and sides of a greased removable-bottom tart pan (8 or 9inch).
  2. cover with plastic and keep in freezer while you prepare for filling.
  3. filling: beat cream cheese with hand mixer until smooth.
  4. add sugar and beat until light and fluffy. add vanilla.
  5. in another bowl, beat whipping cream until soft peaks form.
  6. combine whipping cream into cream cheese mixture.
  7. pour the filling over the chilled crust.
  8. cover and refrigerate overnight <-- i just cover with larger cake pan.
  9. dollop a spoon of berry sauce (in my case-i use blueberry filling) before serving
  10. serve it chill-immediately out from the fridge!


my fear is not conquered yet. baking the tart shell is my actual fear :p

mission diverted! but am glad this yummy-creamy-dreamy tart is a HIT!

Monday, March 22, 2010

raisin soda bread

this bread is a must try for bread beginners..

no yeast.
no knead.
no mixer.

very simple.
very easy.
yet very fulfilling.

the recipe is adapted from

i use half wholemeal flour & half AP
hence the darker bread color

the crispy crust is marvelous!
and the tender inner part is delicious!

dear hubby ate with butter & honey
he loves it!

Sunday, March 21, 2010

extraordinary chocolate chip cookies

its my 1st cookies experiment
and its a huge success!

thanks to the recipe from

i actually found it in someone's blog
printed it moons ago
but only now i've got the courage
to bake cookies..


1 1/2cups butter or margarine, softened
1 1/4cups granulated sugar
1 1/4cups packed brown sugar
1tablespoon vanilla
4cups Gold Medal® all-purpose flour
2teaspoons baking soda
1/2teaspoon salt
1bag (24 oz) semisweet chocolate chips (4 cups)

  1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
  2. On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.
  3. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
it has all the characteristic of a delicious cookies

jam surprise muffins

one muffin is bleeding profusely!!
it had to be sent to the ER!!

oh no! the condition is too critical..
it cant be saved anymore..

the recipe is adapted from the_transplanted_baker
but only 3 out of 12 muffins are filled with apricot jam
the rest are filled with chocolate sauce and kaya

i was trying to entice my boys with the chocolate filling
i was trying to lure my big girl with kaya filling

but my effort is worthless
they prefer nasik goreng instead

the texture is not-so-like muffin
a bit cakey
my mistake actually - overbeat the batter :(
but i dont fancy the taste as well
maybe the recipe from here will produce better result?

Friday, March 19, 2010

potato gratin

i made seafood tomyam for dinner
the kids love it
but i cannot eat seafood
my little girl will scratch here & there
as she has severe eczema
and seafood is a big NO
can you see the link between mommy-baby?
so, this is what mommy had for dinner
(adapted from marshallcavendish mini cookbooks - potatoes)

  • 4 potatoes
  • 3 eggs
  • 1 3/4cups heavy cream <-- i opt to use milk only
  • 2oz gruyere cheese
  • 2oz parmesan cheese <-- i used 4oz of parmesan. gruyere is non-avail
  • salt, pepper & nutmeg to taste
  • topping: 2oz cheese + 1oz diced butter
  1. preheat oven 150C & grease gratin dish with butter
  2. peel & slice potatoes (1/4inch thick)
  3. beat eggs with cream. beat in cheese
  4. season with salt, pepper & nutmeg
  5. add in sliced potatoes. mix well & ensure potatoes are evenly coated
  6. pour mixture into gratin dish. top with topping materials (i totally forgot abt the butter!)
  7. bake for 1 1/2hours, or until potatoes are tender
  8. serve immediately

its that good.. a portion for 2.. vanished in 1 sitting by 1 small-frame (definitely starving) lady! haha!

Thursday, March 18, 2010

whole wheat banana nut bread

i am desperate
nope. am not a desperate housewife!
just a desperate baker.. :(

i need to bake something
that will turn out good
i need to bake something
that will soothe my heartbreak

ive been eye-ing this recipe for quite sometime
ive been waiting for the banana to be more riper
but there are too many banana-fans at home!
they are gone before i can smell them!

last nite i sent half of the banana-fans to mom's
another half will definitely sleep through the morning
yay! the balance, two bananas, are all mine!
silly-selfish mommy :p

this morning.. i woke up with 1 aim.. 1 goal..
(definitely not 1Malaysia-lah!)
the 1 aim: to bake this healthy quickbread
the 1 goal: to make me feel good again!

the preparation is very fast & easy
it took me about 20mins or less
the baking time is a bit time-consuming
it took 60mins plus 5mins

i added 1/2cup of raisins and 1/2tsp of cinnamon powder

i am feeling so damn GOOD..
i am so PLEASED with myself..

this rich, moist & deliciously healthy recipe
is definitely a keeper!

mission accomplised.

Wednesday, March 17, 2010

halal classic tiramisu

its listed under my to-bake list
i should've taken out from that list
since no baking required!

i made my 1st tiramisu last nite
i am determined..
to make the best tiramisu i ever taste
i've set my mind..
this "pick-me-up" dessert
shall make me wanna have it again & again
as the name suggest!

there are quite a few version.. & recipes..
i summarize it into 2:
1. classic tiramisu
2. simple tiramisu

since the ingredients are expensive
  1. savoiardi - about rm28 per pack (44 fingers) isit really rm28??
  2. mascarpone cheese - rm26.90 per tub of 250gm <-- i use 2tubs
  3. whipping cream - rm7.90 for 200ml (not even 1cup!)
i said to miself..
why not make the grandeurs one??
i adapted the recipe from CFE

and i couldnt remember where i got the info
to replace the marsala wine with
1tsp of vanilla + 1tsp of almond extract

how i wish i couldve turn back time
how i wish i didnt come across the replacement of wine..
how i wish i couldve just opt out the wine altogether

because the almond extract makes it taste weird!
my classic tiramisu taste & smells like a medicine!
and it has a new name: TIRAMUSUK!

apart from the weird taste
i suppose this dessert is quite tasty
ayat pujuk diri seniri nih?? :p

Saturday, March 13, 2010

lemon bars

its a good thing i grab it
it = the last pack of lemon
it occurred last weekend, in tesco
just couldnt help it!

i normally bought 1 or 2pcs only
twas rm2.50 each!
in tesco, its rm2.50 for a pack of 5!
its a good bargain! nope!
its a damn great bargain!

since yesterday,
i craved for something sour-y
since i couldnt finish a slice of choc cake,
i craved for something lemon-y
am i preggy again?
geez.. i have no idea!

its a good timing for lemon bars
the step-by-step recipe from CFE
looks tempting! &sounds great!
but i dont have a food processor :(
and am not in the mood for ad/ventures
i just proceed with the recipe from smitten kitchen

thanks to both blog owners (CFE & SK)
for being my source of recipes
for being my source of inspiration

i just couldnt wait for the bar to cool off..
am eager to taste it
once i popped it into my mouth..
its like a deja vu..
it feels like am tranported back to the 80s..
and eating/ suckling the hi-sour sweets..
for the first time!

pic credit to

sad to say, am not really fond of it
its sourness is over the roof!
i can feel it bursting in my mouth!
suits me well! hahah!
and the base/ shortbread is not crusty enough

i had a feeling that i should've keep the dough in the fridge before dumping it into the baking pan
i had a feeling i should've refrigerate the dough more than 1hr rather than 30mins
i shouldve learn to trust my feeling
i shouldve known that my sixsense is rarely wrong!

Friday, March 12, 2010

best-ever chocolate sandwich - muaz birthday cake

ok. you may ROFL
my friend just did

i am just plain hopeless
in decorating
& everything that calls for DECO!

i made this cake
a day after my son's 4th birthday
and i sliced & tasted it before he sees the complete cake

what kind of mother am i??
pretty selfish one huh?

i made it just because he wanted me to bake a cake
and now, whose gonna finish it up??
(the birthday boy is not really into cakes!)

i just couldnt stomach a cake anymore..
chocolate cake somemore!
now. what happened to the chocolate lover?
chocolate seems not comforting anymore :(

the recipe is from my baking encyclopedia:

  • 4oz unsalted butter (i use salted butter <-- much cheaper :p)
  • 4oz plain flour
  • 2oz cocoa powder
  • 1tsp baking powder
  • 1/8tsp salt (i reduce to just a pinch)
  • 6eggs
  • 8oz caster sugar (i reduce to 7oz <-- not much different though)
  • 2tsp vanilla essence


  1. preheat oven to 180C/350F
  2. line 3, 8inch round tins with greaseproof paper & grease & dust evenly with flour <-- i use 1 9inch round tins (the only round tin i have)
  3. melt butter oven low heat <-- i melt it in microwave for 1min
  4. sift dry ingredients together 3times & set aside
  5. place eggs & sugar in double boiler. beat with electric mixer. careful not to cook the egg. we just want the mixture to be hot. not cooked. when the water is boiled, just switch off the flame. beat until the mixture doubles in volume.
  6. add vanilla to the mixture. beat till combined.
  7. sift dry ingredients in 3batches, folding carefully after each addition <-- this is where i fail i suppose!
  8. add butter & fold carefully
  9. divide the mixture between the tins and bake 25mins <-- since i use 9inch pan, i increase the baking time to 35mins
  10. transfer to rack to cool


  • 8oz whipping cream
  • 8oz chocolate -- finely chopped
  1. stir both cream & chocolate over low heat until the chocolate melted
  2. cool in refrigerator for 1hour (i covered the bowl with plastic & keep in fridge overnight)
  3. whisk the cool mixture to spreading consistency
  4. slice the cake & spread the icing in between (if you use 3cake tins then just spread the icing over each layer).
  5. spread the remaining icing over the top & sides of the cake.
  6. decorate as your creativity flows (which i have none!)

isit just me not feeling well
or isit really the cake doesnt taste that good?
its just OK.
nothing outstanding.
not so dry, not so wet.
not so buttery, not so dense.
maybe i should change the name to moderate chocolate sandwich?
or maybe i should've use expensive cocoa powder??

after a day in the fridge.. it tasted better.. & denser
not so chocolate-y.. not so sweet..
or isit because i had too much of lemon bars?

the swiss roll saga

i made my 1st swiss roll last friday
i still havent got a mood to update until today
my immediate boss passed away on sunday

am still in shocking state
am still in grieving mode
am still in sad emotion

even though i know..
everyone is going to die
even though i know..
we will never know when is our time..

may Allah bless you prof!

i made 4 swissrolls actually
with 4 various recipes
and 3 different fillings

the 1st two recipe is listed under low-fat bakes
taken from my baking-encyclopedia
i sent those two to the orphanage
i didnt snap a pic b4 sending the off :(

the 3rd & 4th swissroll batter are adapted
from happyhomebaking & auntyyochana
both recipe are quite similar
except that auntyyochana utilise cornoil
rather than melted butter

for 3rd swissroll.. i only use strawberry jam as the filling

for 4th swissroll.. i just beat 250ml whipped cream till stiff

keep the rolls in fridge before you cut them

i suppose am successful in making the batter deflate!
the cake doesnt turn out as nice :(
but thankfully, the taste is quite good
ok. its not that good. just ok.
will it taste better if the batter does not deflate??
i wonder..

i must say i prefer the 3rd & 4th cake
so, i suppose the link above is satisfactory
there's no need to jot the unsatisfactory (so-called)low-fat bakes recipe isit?

Saturday, March 6, 2010

(not)hershey best brownie

i was longing for tiramisu..
but the mascarpone cheese is not in stock
not even in tesco. not even in bagus bakery!
they inform me they'll have it by monday
there goes my tiramisu plan for this weekend

i was longing for monkey bread..
nope! never eat it before.. never stumbled into it before..
its funny shape just keep flashing in my mind
but the time taken for the yeast to raise is too long
so, there goes my monkey bread :(

the fridge need to be filled up
the kids will say theres nothing to eat
so, at 9pm.. mommy whipped this brownie up

its been quite some time since i last baked a brownie
i forgot how easy it is!
i forgot how tasty it is!

i doubled the recipe since i use a bigger baking pan
& the baking time is increased to 30mins
as for the frosting..
i use the balance from black magic cake ganache

btw, the name is (not)hershey since i use normal cocoa powder
normal here means inexpensive store bought (title: bagus bakery)

who needs a verdict of the best brownie?
its already the best!

on another thought..
maybe below pic can be a verdict:

the little girl kept looking for more!
but then, she might be biased
because she's my loyal customer :p

her big brother also cannot stop eating it!
he kept saying "sedapla umi buat kek ni!"
but then, he is a true-chocolate lover :D

Friday, March 5, 2010

coffee cake

about two months ago..
when i was not actively baking (yet)
my little boy would follow his father
everywhere he go
every single time he went out of the front door
he would ask: "abah! can i follow you?"

as for current situation..
when my baking frequency is high
when the father ask "would you like to follow me?"
the son would say "no. i dont want"
later on he would pester me..
"umi. come. let us make a cake"

last night, we made this coffee cake
& the little boy helped a lot!
taking out the mixer..
measuring the walnut..
pouring in the sugar..
always on standby mode - by the mixer. that is.

the texture is so soft! so tender! so fluffy!
the cake is easily ruptured & disintegrated
but it was one of the most delicious cake!!

the crunchy streusel (sprinkle)
makes it amazingly delicious
the sour cream added
makes it soft & rich

my non-cake-eating (is there such word?) husband
can finish a slice in one sitting!
he never finish a piece of cake
not even Secret Recipe's!

a compliment from mr.husband: "sedapla kek umi!"
thank you dear.. you made me smile in sleep
thank you to ms.jaworski.. for the great recipe
thank you dear son.. its a labor of love..

Wednesday, March 3, 2010

black magic cake

i couldnt remember the 1st blog i found
citing & praising for this recipe
so, as an ode to the blog owner
(i promise i'll put your link)
i preserve the name:
black magic cake

i found out the same recipe is also listed in hershey's web:
eh,wait! ms.rima also mentioned that the origin of this recipe is from HERSHEY!
hah! silly me!

as for my cake..
i should just stick to black magic cake name
since i didnt use hershey's cocoa

can anyone tell me why the cake is dented in the center?

as for the ganache (frosting/glaze)..
i referred to my favorite webpage:!
with a little twist though..
i added 1tsp of vanilla
& 1tbs of golden syrup

i covered the dent with ganache & let it sit for few hours in fridge
(i overslept actually :p)
continued to pour the ganache 1st thing in the morning
(gotta heat it up in microwave 1st!)

am actually baking it for friend's daughter's birthday
nope! am not taking orders!!!
but i just couldnt let my preggie-friend down..
lets just hope the birthday girl will like it..

Tuesday, March 2, 2010

lemon chiffon cake 2

my intention was to bake this
for tomorrow's breakfast

but dear daughter asked:
"can you bake yesterday's cake?"

since i have made a pledge to myself:
if the bakes turns out OK
try another recipe..
no twice bake of same recipe

since i have set my eyes
on this recipe..
which calls for 10inch tube pan
i am all geared up for it!

the children didnt fancy the icing
they prefer to have it on its own

i added 1tbs of lemon juice in 3/4cup of water

the cake is almost light & airy (compared to previous bake)
but a bit bland.. to taste.
the lemon makes it special
but not that outstanding..

if, dear daughter asked for this cake again..
i will just doubled up the previous recipe
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