Saturday, December 1, 2012

apple oat crisp


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

apple oat crisp

  • 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.

Thursday, November 29, 2012

healthy banana bread with dark chocolate chips

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!

banana wholemeal muffins
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.
  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!
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! 

Wednesday, November 28, 2012

layali lubnan

assalamu'alaikum wrt wbt

Layali Lubnan means lebanon/ lebanese nights..
some translate it into farina (semolina) pudding pie
whatever name its given.. i soooo love it! am in love with it!
so does my mak. mak borek anak rintik :p

layali lubnan

source: homemade-recipes


  • 2½ cups water or 625 ml
  • 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g 
  • 1/2cup fine semolina or 80 g
  • 2 eggs
  • 1 tablespoon rose water
  • 1 tablespoon blossom water
  • 1 cup liquid cream or 250 ml, whipped
  • 3 tablespoons pistachio nuts, chopped
  • 3 tablespoons flaked almonds, toasted


  1. In a medium saucepan, place water and NESTLÉ® Sweetened Condensed Milk . Stir occasionally to boil.
  2. In a separate bowl, beat semolina and eggs together. Add this mixture to the simmering milk, stirring vigorously for 3 minutes or until it thickens.
  3. Remove the saucepan from the heat; add rose water and orange blossom water. Stir and pour over individual bowls or a large serving plate. Set aside until it cools.
  4. Decorate with the whipped cream all over the top then sprinkle with pistachio and the toasted almond flakes.
  5. Serving tips : Serve sugar syrup if desired.

*note: i omit all the decoration simply because i dont have them in my pantry :(

Monday, October 29, 2012

banoffee pie

assalamu'alaikum wrt wbt.

percubaan pertama yg agak kureng menjadi..
gambar pun lupa nk snap. insyaallah akan cuba lagi.
tapi resepi tetap kena sep dlm ni.. takla jenoh nk korek nnti;)


  • 125g butter cair
  • sepeket kecil biskut digestive (250g), dihancurkan halus2.
  • 3/4cwn susu pekat (395g/ 14oz)
  • 1/2cwn gula perang
  • 125g butter
  • 4 biji pisang, hiris nipis
  • sekotak kecil heavy cream/ thickened cream (220-250ml)
  • sesudu besar serbuk koko <-- li="li" optional="optional">
  1. crust: satukan butter cair dan biskut yang dah dihancurkan. tekan pada permukaan loyang. simpan dalam peti sejuk sementara buat filling.
  2. filling: cairkan butter dalam periuk kecil. masukkan gula perang dan kacau hingga gula hancur. masukkan susu pekat dan kacau hingga agak likat (dalam 10minit). 
  3. tuang filling kedalam loyang berisi crust tadi dan simpan kembali dalam peti sejuk sekurang-kurangnya 1 jam atau sehingga diperlukan (dah dekat time nak makan).
  4. when the time has come :p.. susun hirisan pisang diatas filling tadi. 
  5. pukul heavy cream hingga gebu, sudukan dan ratakan atas pisang. ayak serbuk koko keatas cream dan hidangkan sejuk2.  

Tuesday, October 23, 2012

breadmaker dinner rolls

assalamu'alaikum wrt wbt,

2 hari berturut-turut saya buat roti bun ni
anak2 buah dari kelate suka sungguh!
lepas makan nasik lemak, pulun makan roti bun ni pulak
anak2 dara kecik saya pun suka :)
diorang sapu dengan jem stoberi.

bm dinner rolls

  • 3/4 cup milk, warmed
  • 6 tablespoons soft butter (90g)
  • 1 egg, beaten
  • 3 cups bread flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons active dry yeast
  1. Place ingredients into bread machine according to manufacturers directions.
  2. Select dough cycle.
  3. When cycle is complete, shape dough as desired or wrap in plastic wrap and refrigerate up to 24 hours.
  4. If refrigerated, let dough set out for an hour before using.
  5. To shape, divide dough into 24 equal parts and roll into balls in your hand. <-- i made 12 rolls ~ about 60-63g each.
  6. Place on lightly greased baking sheet.
  7. Cover rolls with damp cloth and let rise for about 20 minutes or until doubled in size.
  8. Bake in preheated 400° oven for 15 to 20 minutes. <-- i baked at 180C for 20mins
  9. Brush tops with melted butter.

Sunday, October 21, 2012

carrot cake with dates & pecans/ walnuts

assalamu'alaikum wrt wbt..

this cake is made for fahri's (my nephew) birthday
upon request by her mama. its for her mama actually :p
but i do make another chocolate cake for the birthday boy:
devil's food chocolate cake slice, a recipe that was shared by kak yani of KG
which i had made more than thrice? or five times? or maybe more??
i lost count as i rarely record the same recipe in here..
definitely the best-est chocolate cake ever!!! thanks kak yani!

this is the second time i made this carrot & date cake
the 1st time, i gave half to my auntie.. and half for my sis..
my sis love it. hence the request ;)
my auntie also love it. she asked me to write down the recipe ;)

carrot & dates cake

  • 4 eggs
  • 315g caster sugar <-- i use 270g only
  • 250 ml vegetable oil
  • 280g cake flour
  • 2tsp baking powder
  • 1/2tsp salt
  • 1tsp fine cinnamon
  • 1tsp fine ginger
  • 1/2tsp fine nutmeg
  • 1/2tsp baking soda
  • 375g grated carrot <-- about 3 medium size carrots
  • 125ml seedless raisins
  • 50g pecan nuts, roughly chopped <-- i use walnuts
  • 125ml finely chopped dried dates (about 10-12 dried dates)

  1. Pre-heat oven to 180C.
  2. Beat eggs and sugar until light and fluffy.
  3. Add oil and mix well.
  4. Sift dry ingredients together, then fold into wet mixture with a metal spoon.
  5. Now fold in raisins, dates, pecans and carrots.
  6. Pour batter into 2 x 20 cm lined cake tins, then bake for 35-40 minutes until an inserted skewer comes out clean.
  7. Remove from oven, then let it stand in the tins for about 15 minutes before turning out. Cool completely before icing.
  8. For icing: beat cream cheese and butter together until very light and creamy – about 10 minutes. Add icing sugar and vanilla and beat for a further 2 minutes until smooth and lump free. Spread on first layer, top with second layer, then ice the top and sides of the cake. Sprinkle with chopped pecan nuts/ walnuts.
* my icing recipe which is not so sweet but not so reliable on hot weather:
  • 250g cream cheese
  • 50g butter
  • 150g icing sugar
  • 1tsp vanilla essence

Monday, October 15, 2012

breadmaker breadstick

assalamu'alaikum wrt wbt.

setelah sekian laaaaama breadmaker tidak bekerja
pagi sabtu yg lalu dikerahkan sekejap utk menguli doh roti
roti ni utk kak insyirah bawak piknik dgn sister's circle esok (ahad)

sumber: cookingoncloverlane

parmesan breadstick

  • 1 cup warm water
  • 1/4 cup oil
  • 3 cups of bread flour
  • 1 tsp. salt
  • 3 TBS brown sugar
  • 2 1/2 tsp active dry yeast
  1. Put these ingredients in a breadmaker 
  2. Once the dough cycle is finished, I roll the dough onto a 10 x 12 lightly buttered cookie sheet.
  3. Using a pizza cutter, cut the bread sticks into 24 pieces.
  4. Let rise for about an hour.
  5. Bake at 375 for 10-15 minutes.
  6. When breadsticks come out of oven, drizzle this mixture on top:

  • 4 TBS melted butter
  • 1/2 tsp garlic salt
  • Sprinkle with Parmesan cheese and serve with pizza sauce for dipping.

Monday, September 24, 2012

lemony cream butter cake

assalamu'alaikum wrt wbt.

this cake is definitely lemony. creamy. and dreamy :)

source: blackjackbakehouse

  • 2/3 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt (heaping)
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 2 eggs
  • 2 tablespoons lemon juice (which was about 1 lemon for me)
  • 1/2 teaspoon vanilla
  • zest of two lemons

For the cream cheese filling:

  • 8 oz cream cheese, at room temperature
  • 3 tablespoons unsalted butter, melted
  • 1 egg
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • zest of 1/2 lemon
  • 1 cup confectioners' sugar

lemony cream cheese cake

  1. Preheat oven to 325 degrees. Grease or spray a 9" springform pan with vegetable spray. <-- i use pie plate as my springform pan is deformed :(
  2. Make the filling -- In a large bowl or bowl of a standmixer, beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy.
  3. Add confectioners' sugar and beat for another 2 to 3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and lemon zest. Beat until completely combined, about 1 minute. Set aside.
  4. Make the cake -- In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and lemon zest until combined. Do not overmix.
  5. Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.)
  6. Bake for about 35 to 40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean.
  7. Allow to cool in pan on a wire rack for 10 minutes. Carefully remove springform sides and allow to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving.
  8. Serve chilled, with a little sprinkling of confectioners' sugar.

Friday, September 21, 2012

impossible coconut pie

assalamu'alaikum wrt wbt.

source: blueeyedbakers

impossible coconut pie

  • 4 tablespoons (1/2 stick) unsalted butter, melted 
  • 3/4 cups sugar 
  • 2 eggs
  • 1/4 cup self-rising flour 
  • 1 1/4 cups sweetened shredded coconut
  • 1 cup milk <-- i use coconut milk
  • 1 teaspoon vanilla extract
  1. Place a rack in the lower third of the oven and preheat the oven to 350 F.  Butter a 9-inch pie plate and set aside.
  2. In a large bowl, combine melted butter and sugar and whisk until incorporated.  Add eggs and continue to whisk until smooth.  Next add in the flour, coconut, milk and vanilla extract and stir to combine.
  3. Scrap the batter into the pie plate and bake in the lower third of the oven for 45-55 minutes, until the pie is fairly dark golden (will be darker at the edges) and firm to the touch.  Transfer the pie to a wire rack and cool completely before serving.
  4. Store the pie covered in the refrigerator.

Friday, September 14, 2012

bread & butter pudding idaman

assalamu'alaikum wrt wbt

puding roti ni pulak buat utk jamuan raya kelab ofis
amboi mak sedapnya.. terimakasih banyak2 dr.inahar!!
setakat puding roti yg saya dok cuba, yg ni lah yg paling best!
ramai yg pakat mintak resepi termasuklah budak2 laki :D
sebab tu saya letak nama puding roti idaman ;)
tambahan pulak teman ofis tlg buatkan kuahnya.. yummeh!

sumber: puan doc. inahar
  • 10 keping roti gardenia 
  • 500 ml susu uht@ fresh milk 
  • 300 ml whip@fresh cream - klu xde cream pn xpe ganti dgn susu tp rasanya ttp sedap.. 
  • 5 biji telur 
  • 100 gm gula castor <-- saya letak lebih kurang 1/2cwn
  • 30 gm gula castor (utk ditabur atas puding just before bakar)  <-- yg ni tak buat
  • 50 gm raisins <-- saya ganti dgn kurma
  • sedikit potongan nenas tin (boleh gak ganti dgn lychee,epal hijau @ buah2an lain yg disukai) <-- yg ni pun tak buat :p
  • butter (untuk disapu pd setiap keping roti) 
  • esen vanilla 
  1. Telur dan gula di pukul hingga gula hancur. then add milk, cream and esen vanilla dan pukul sebati.
  2. susun roti yg telah disapu mentega dan dipotong kecil ke dlm loyang pembakar.sambil ditabur kismis dan potongan nenas diantara lapisan roti dan lapisan atas sekali.then tuangkan bancuhan susu tadi. Lastly taburkan gula castor diatas roti tadi sebelum dibakar supaya nanti ia akan caremelised on top of the pudding.(memberi bau yg lebih wangi lagi!) 
  3. bakar didalam preheated oven @ 180 c secara water bath(letak loyang atas dulang berisi air utk memastikan kelembapan pudding itu) selama 40-45 minit.(ikut oven masing2)

mad grape cake

assalamu'alaikum wrt wbt

ampun dan maaf dipinta kerana menyepikan diri tanpa kabar berita
kesibukan sebelum ramadhan.. terus berjangkit sehingga selepas raya
dan akhirnya.. kemalasan melanda.
resepi baru yg dicuba cuma disnap. dan dimuatnaik kedlm IG
itupun tak semua.. ada yg berlalu begitu sahaja. dan akhirnya lupa!

mad grape cake ni dibuat utk jamua hari raya department
last minit decide nak buat.. bila terpandangkan grapes
dah hampir 1mggu grapes tu kesunyian..
saya langsung tak boleh makan sebab masam!
sejak mengandung anak pertama, tak tahan masam langsung.
yang paling best, kek ni takdak minyak, takdak butter.
menyihatkan! dan moist sangat2.

sumber: mula2 jumpa disini tapi rasa tak confident.. bila tengok kat blog quaypo baru berani nak cuba.
  • 2 eggs
  • 3/4 cup castor sugar
  • 1 tsp Vanilla Essence
  • 1 lemon - rind and juice
  • 1 1/2 cups self-raising flour
  • 500 grams grapes (seedless and remove skin)
  1. Preheat oven to 200 deg C. Beat eggs, sugar and vanilla essence, lemon rind and juice until thick. Add sifted flour. Stir until evenly mixed. Gently stir in grapes.
  2. Put in a greased and floured 23cm round tin. Reduce oven to 180 deg C and cook approximately 30-40 minutes. Leave for 3 minutes before turning out.
  3. Dust with sifted Icing Sugar. Serve with a dollop of whipped cream.

Wednesday, July 11, 2012

cherry almond cake

assalamu'alaikum wrt wbt

another farewell in the department..
its very sad when great people are leaving us
but they have to move on.. they have created a path for their destiny
rather being in the same place, playing idle..
they dare to shift from their comfort zone into the unknown
i wish all the best and may Allah grant them jannatul firdaus.

love the streusel!

  • 6 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups Gold Medal all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups fresh cherries, stemmed, pitted and halved
To make the Almond Streusel Topping:
  • 1/4 cup Gold Medal all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup almond paste, crumbled <-- i omit this
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • Pinch of salt
  1. Preheat oven to 350 (175C) degrees F. Butter a 9-inch springform pan or pie plate. Set aside.
  2. Sift flour, baking powder, and salt together into a medium bowl. Set aside.
  3. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, vanilla, and almond extract. Mix until combined.
  4. Gradually mix in the dry ingredients. Transfer batter to prepared pan. Arrange cherries on top of batter.
  5. To make the almond streusel topping-in a small bowl combine flour, brown sugar, almond paste, butter, and salt. Mix together with your fingers until crumbly. Top the cake with streusel topping.
  6. Bake cake for 10 minutes. Reduce oven temperature to 325 (160C) degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan.
my fav!

Saturday, July 7, 2012

mayonaise pull apart rolls

assalamu'alaikum wrt wbt

hari khamis dapat email teman seusrah nak bawak durian
tak sesuailah pulak kalau saya nak bawak kek
makanya.. digodek2 pinterest, jumpa resepi bun ni..
dah lama "pin"kan sampai terlupa!

simple and easy!

  • 1 lb all purpose flour (approx. 4 cups)
  • 1 cup water
  • ¼ cup mayo
  • 1 tsp activated dry yeast
  • 1 pinch salt
  • 1 egg
  • seeds to decorate
  1. Mix all ingredients together starting with the flour, adding water, yeast, mayo and lastly the salt.
  2. Knead well until the dough becomes smooth and keeps together. If the dough is too sticky add a couple of spoon of flour, if is too dry add a bit of water. In the end you should have a rather soft dough.
  3. Put the dough in a large bowl and cover with plastic film, then place in a warm place to proof (I usually put it in the oven with the light on)
  4. When the dough has doubled (2-6 hours depending on room condition), form it into balls slightly bigger than a golf ball and place in a baking dish to proof until it doubles in size.
  5. Choose an baking dish that is not too big. (You can use a large pizza pan or two cake pans.)
  6. The idea is that while raising the bread rolls will fill the whole pan and create a sort of big flower.
  7. When the rolls have proofed, brush with the lightly beaten egg and decorate with your favorite seeds: sunflower, pumpkin, flax or even paprika or grated cheese.
  8. Bake at 400F for about 20 minutes or until golden brown.
si lembut gebu yang tawar :p

roti yg lembut walaupun tiada agen pelembut!
cuma.. tawar heber je.. tapi bila makan dgn durian atau jem stoberi.. yummy!

chocolate cherry brownies ~ jamie oliver's recipe

assalamu'alaikum wrt wbt

semalam jam 1030pm si anak dara memberitahu kepada ibunya:
"ummi! kakak lupala! esok ada jamuan!"
ibu yg blur pun tanya balik.. "dah tu?? kenapa?"
jawab si anak.. "kakak kena bawak apa2 lah.."
ya ampun.. dah nak tidoq baru dia teringat!
sambungnya lagi.. "kena bawak dua benda. satu berat satu ringan"
amboih.. oder macam oder kat caterer ja noo..
maka selepas tidurkan sikecik, peluk cium yg besar2..
si ibu pun bergegas turun kedapur.. jam di dinding 11pm
keluarkan daging hancur, rebus macaroni, sagat carrot..
hajatnya nak buat macaroni goreng sbg kategori benda berat
sementara tunggu macaroni lembut, layan doh roti jap dulu..
kemudian baru keluarkan cherry dan bahan2 lain utk brownies


can you spot the cherries? ce cari.. ce cari.. 

130g butter
150g 70%-cocoa chocolate
55g cherries, stoned and roughly chopped
55g roasted pecans, roughly chopped <-- saya guna almond nibs
225g caster sugar <-- saya letak 180g so, the top is not crusty enuff
55g cocoa powder
75g plain flour
¾ tsp baking powder
3 eggs, beaten
50g milk or dark chocolate, roughly chopped (optional)

1. Preheat the oven to 180C/gas 4. Line a 20cm (8inch) square baking tin (or the equivalent) with baking parchment.
2. Melt the butter and 70%-cocoa chocolate in a bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir in the cherries and nuts, then take off the heat.
3. In another bowl, add the sugar, then sift in the cocoa powder, flour and baking powder. Add to the chocolate mixture and stir till well combined. Mix in the eggs. If using, stir through the chopped chocolate.
4. Transfer the mixture to the tin, then bake in the oven for 15–20 minutes. You want them a little gooey in the middle. Remove from the oven and cool in the tray, before cutting into squares.

hello black beauty!

verdict: sooooo gooooeyy! sooooo yummmmyy!
err.. hope the kids will like it :-s

update: si anak dara bagitau.. her friends say: brownies ni sangat lembut, padat dan sedap!
alhamdulillah  ^__^

Tuesday, July 3, 2012

strawberry jam sour cream coffee cake

assalamu'alaikum wrt wbt

i made this cake for the guest who didnt made it to my home..
i have no idea she wont be coming.
i have no idea her hb is coming alone.
well.. i guess we (hb n me) assumed too much..
i asked my hb to call and confirm who will be coming
but he said.. we just be prepared.. and prepare for plan B as well
it turn out we'll be executing plan B after all..
even though its only one person.. tetamu harus dijamu :)
"Sesungguhnya apabila tetamu masuk pada rumah orang mukmin, maka Allah limpahkan 1000 berkat dan 1000 rahmat kepada ahli rumah tersebut." [Durratun Nasihin, ms 22]

pic A

source: bakeorbreak
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 & 1/2 cups granulated sugar <-- i reduce to 1 1/4cups
  • 2 large eggs, at room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3/4 cup black cherry jam <-- i used strawberry jam
  • confectioners' sugar
  1. Preheat oven to 350°. Grease and flour a 10-inch Bundt pan.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. Beat butter until light and creamy. Add sugar and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in sour cream and vanilla, beating until smooth. Gradually add flour mixture, mixing just until blended.
  4. Transfer 1/2 cup of batter to a small bowl. Stir in jam, mixing well. Set aside.
  5. Pour remaining batter into prepared pan and smooth top. Make a 1-inch trough in the center of the batter all the way around the pan. Spoon batter/jam mixture into trough, spreading evenly. (i skipped this part as my jam is too runny)
  6. Bake for 1 hour, or until a pick inserted into the center comes out clean and the cake begins pulling away from the edges of the pan.
  7. Cool cake in pan for about 15 minutes. Then, invert onto a wire rack to cool completely.
  8. Dust with confectioners' sugar before serving.

pic B. can you find the difference between pic A and pic B?

kek ni jadi pilihan sebab ada sebotol besar jem stoberi dari norway
buahtangan daripada sepupu yg bekerja disana..
bila terjumpa resepi ni terus teringatkan jem dlm peti es ;)
yg pasti.. this cake is sooooooo soft! lembut bangat! 
yg bestnya.. cik abe kata mm.. sedap! susah wo dia nk puji.
skali dpt pujian kembang setaman bini dia ni :p
Alhamdulillah.. segala pujian hanya milik Allah..

Sunday, July 1, 2012

chocolate banana loaf ~ primrose bakery recipe

assalamu'alaikum wrt wbt

ia berlaku secara kebetulan..
kebetulan terjumpa pisang dlm freezer.. (bibik tlg simpan)
kebetulan terjumpa resepi kek pisang dalam blog ni..

sumber: cnp dari bake for happy kids
  • 250g plain flour
  • 175g dark chocolate pieces 
  • 250g caster sugar <-- i reduced to 180g
  • 1 tsp vanilla extract
  • 2 eggs
  • 125g butter
  • 4 ripe bananas
  • 2 tsp baking powder
chocolate + banana = i love thou.. 

  1. Preheat the oven to 180°C (or 160°C fan forced). Grease a 900g loaf tin and line with baking paper.
  2. Cream the butter and sugar until fluffy. Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix.
  3. Sift together the flour and baking powder then gradually add to the batter and beat well.
  4. Mash the bananas and beat them into the mix. Stir in the chocolate pieces.
  5. Pour the mixture into the loaf tin and bake in the center of the oven for 50 min, until skewer inserted into the center of the cake comes out clean. Leave the cake in the tin to cool.
  6. This loaf cake is best served warm. Keep any uneaten cake in an airtight container at room temperature for about 3 days.

lembut gebus nikmat terasa.. alhamdulillah...
this. is. the loveliest chocolate banana loaf. for year 2012.

Wednesday, June 27, 2012

kek pandan syawal di bulan syaaban

assalamu'alaikum wrt wbt

kebiasaannya di awal pagi sebelum masuk opis saya..
saya akan lepak di dean's opis, di tempat kakpah..
sembang2.. belek2 majalah.. kunyah2..
pagi khamis yg lalu saya membelek majalah keluarga julai 2012
kulit luarnya gambar mawi & family
sampai di bahagian resepi, ternampak resepi kek pandan syawal
kakpah kata: nanti buatkan kek ni utk kakpah.
beres! tunggu saya beli santan kat pasar tani okeh!
tak payah tunggu syawal.. di bulan syaaban pun kita boleh buat :)
so, saya salin resepi atas kertas yg terselit dalam henbeg.
semalam bila nak buat.. sedikit konpius.. eh.. takdak butter! takdak minyak!
sambil berdoa.. saya bertawakkal 'ala Allah semata2..
alhamdulillah.. jadik molek ja :)
pagi tadi belek resepi sekali lagi.. snap teruslah!
ya. konfem apa yg saya salin tu betul..

kek ni rasanya sangat klasik!
macam bahulu yang sangat sangat lembut!
sudah tentu anak dara saya yg suka kek klasik suka :)

resepi dibawah ni ya..

  • 1cwn santan
  • 2 1/2 tepung gandum
  • 2 sdt baking powder
  • 1 1/4cwn gula <-- saya guna 1cwn shj
  • 4 butir telur
  • sedikit perisa pandan serta pewarna hijau <-- saya letak perisa sahaja.
  1. gris loyang dan alas dengan kertas baking. (saya rasa loyang 10inci sesuai dgn adunan ni. saya guna loyang 8inci 4segi + 4 ketul loyang 4segi kecik2) 
  2. ayak tepung bersama baking powder. (saya tambah secubit garam)
  3. satukan santan dan perisa pandan serta pewarna hijau.
  4. pukul gula + telur hingga kembang (sampai warna cream dan gebu)
  5. masukkan tepung dan santan secara berselang seli. cukup sekadar kaupbalikkan hingga sebati. (saya guna mixer pada kelajuan paling perlahan)
  6. tuang adunan ke dalam loyang dan bakar selama 25minit atau sehingga kek masak. 

Tuesday, June 26, 2012

easy carrot cake

assalamu'alaikum wrt wbt

teman seperjuangan yg telah berpindah opis rindukan kek
ayatnya berbunyi "lamanya tak merasa makan kek akak"
akak yg baik hati pun tanyalah.. "apa kek mau??"
balasannya.. "kite teringin nk makan carrot cake"
sekali godek2 blog.. wah.. lebih setahun jugak tak buat carrot cake
hajat hati nak try resepi carrot cake popina bakery
disebabkan method kena asingkan telur.. terus cari resepi lain
malas tahap tertinggi! insyaallah.. suatu hari yg rajin akan diusahakan jugak!
kemudian belek pulak buku dan lepard. jumpa resepi easy carrot cake
ahkak ni memang pantang nampak resepi ada nama easy..
dan2 tu masuk dapur keluarkan food processor & sagat carrot!

resepi boleh tengok kat sini.
kang salin resepi kat blog kena sound lagi seround.
nehi. cukup hanya sekali.

amaran: sila kurangkan gula! saya kurangkan ke 180g. masih manih leting weh!
bak kata adik saya.. manis tahap potong kaki. rasanya 150g dah cukup kot?

outcome: despite the manis-ness.. this is a wonderful carrot cake. moist but not oily. i believe i must thank the sunflower oil for that ;)

Wednesday, June 20, 2012

apple kuchen

assalamu'alaikum wrt wbt

apple kuchen ni dibuat utk adik2 yg bersusahpayah demi sebuah pertandingan
mereka adalah contoh manusia yg sanggup bekerja tanpa imbuhan..
demi kepuasan. demi keyakinan. demi pertandingan.
semoga Allah membalas kebaikan kalian.
kudoakan kejayaan milik kalian..
andai itu yg terbaik dariNya

dapat 2 loyang 8inci. satu loyang utk adik2. satu lagi utk kawan2 opis.


  • 2 1/2 c. flour (I used 2 c white, 1/2 c wholemeal)
  • 1 package active dry yeast (2 1/4 tsp)
  • 1/2 c. milk
  • 1/3 c. sugar
  • 1/3 c. unsalted butter
  • 1/2 tsp. salt
  • 2 eggs
  • 2 large Granny Smiths*, peeled, cored, and sliced
  • 2 tsp. lemon juice
  • Crumb Topping (to follow)
  • Lemon Icing (to follow) <-- i omit this.
  1. In a large mixing bowl add 1 c. flour and the yeast.  
  2. In a sauce pan heat the milk, butter, salt, and sugar just until warm.  (The butter will not be completely melted.)  Add to the flour/yeast mixture and beat, with eggs, for about 3 minutes.  Stir in the remaining flour by hand. 
  3. Divide dough between two greased cake pans.  The dough will be sticky, but spread it out the best you can. 
  4. Toss sliced apples with 2 tsp. lemon juice and arrange over the top of the batter. 
Crumb Topping: 
  • 3/4 c. packed brown sugar
  • 1/3 c. flour
  • 3T. unsalted butter
  • 1 tsp. ground cinnamon. 
  1. In a small bowl combine all crumb ingredients. Mix together till crumbly.
  2. Place crumb topping over the apples.
  3. Cover and allow to rise in a warm place till nearly double (about 45 to 50 minutes.)
  4. Bake at 375 degrees for about 30 minutes.  Cool for 10 minutes.
  5. Invert onto plates and drizzle with lemon icing.

Friday, June 15, 2012

assalamu'alaikum wrt wbt

atas permintaan anak dara.. utk teacher2 dan kawan2..
umminya buatkan loaf cake ni: grape and olive oil cake
dah alang2 buat.. terus buat 2 adunan..
satu adunan lagi utk geng usrah & meeting.

sumber: christinamarsigliese

click for larger image

Wednesday, June 13, 2012

cheesy potato baked with eggs

assalamu'alaikum wrt wbt

2 minggu cuti sekolah, 2 minggu cuti update blog
2 bijik kek (seminggu sebijik?) dibuat tapi satu pun gambar xdak
terimakasih kepada sis rima atas perkongsian resepi oreo blueberry chiffon cake
dan terimakasih kepada teman2 blogger yg kongsi resepi kek batik aurora

yang sebenarnya.. hati masih dilanda sepi..

sesekali terkenangkan memori indah bersama tok..
sejak dilahirkan.. diri ini dibela dan dibesarkan dibawah kasih sayang tok
sehinggalah mula menjejakkan kaki ke alam pekerjaan.. tok ditinggalkan..
rasa bersalah rasa serbasalah.. datang serentak..
jusitifikasinya.. apa pilihan yang ada?
bolehkah begitu?

awal cuti sekolah, pulang menziarahi tok.. 
cucu tok cuma sempat tolong potong kuku tok
hujung minggu cuti sekolah, pulang menziarahi jenazah tok..
cucu tok cuma tolong jirus air sementara orang lain yang mandikan jenazah tok
cucu tok cuma mampu lihat sementara orang lain yang kafankan tok
cucu tok cuma mampu solat jenazah sebagai penghormatan terakhir kpd tok
tok.. semoga rohmu tenang di alam sana..
Alfatihah buat tok.. moga Allah merahmati roh tok.. ameen..

yummy & fulfilling breakfast. alhamdulillah.
setelah sekian lama tak menjamuselera.. pagi ni buat breakfast utk ofismate
resepi dari ini saya separuhkan dan buat dalam pyrex 8x8
cuma saya tak masukkan bacon slices.. dan guna mozarella instead of cheddar

Friday, June 1, 2012

finnish apple tart

assalamu'alaikum wrt wbt

saya tertanya2.. kenapa set2 eropah punya tart dos not look like tart?
its more like a cake! takdak pastry base pun!
swedish apple tart macam tu.. finnish mcm tu..
tapi ahkak suka ja.. sebab cepat siap! hehe..

pagi tadi kalut (as usual :p) buat utk teman2 di kantor
niat asal nak kongsi sama dgn teman2 usrah juga..
tapi skali hadap licin ngko! hehe..

lama menyusun spiral sampai tak sempat buat kuah! 

sumber: scandiefoodie
  • 2 large, free-range eggs
  • 100g raw caster sugar <-- reduce to 80g
  • 120g whole spelt flour <-- i use 60g plain flour + 60g wholemeal flour
  • 1 teaspoon baking powder
  • 75ml milk
  • 50ml olive oil
  • 2 apples, cut in half and thinly sliced
  • 1-2 teaspoons ground cinnamon
  • 1-2 teaspoons rapadura sugar <-- i use brown sugar
  1. Preheat the oven to 200C and grease a round 26 cm pie dish (i use 24cm).
  2. Beat the eggs and the sugar until light and fluffy.
  3. Combine the flour and the baking powder in a bowl. Sift the flour into the egg mixture and fold to combine.
  4. Fold in the milk and the oil and pour the dough into the pie dish.
  5. Arrange the apple slices on top of the dough and sprinkle with ground cinnamon and rapadura sugar. 
  6. Bake for 20-25 minutes or until a skewer inserted in the middle comes out clean. Leave to cool on a wire rack.
resepi asal ada vanilla sauce tapi tak sempat nak buat. kalut siapkan tomyam pulak utk anak2 lunch nanti. selalu sangat masak dalam keadaan kelamkabut.. itu yg serba tak lengkap.. huhuhu..

the base/ cake langsung tak manis.. tak taklah tawar heber.. bak kata omputih, just nice. manis gula yg tabur kat atas tu ja.. lovely for breakfast :)
alhamdulillahi 'ala kulli haal..

Wednesday, May 30, 2012

chocolate buttermilk cake

assalamu'alaikum wrt wbt

this. has been in my dream. for almost a month!
lama tuh! hehe.. asik mimpi ja sebab lupa nak beli choc bar!
tapi bila dah beli choc bar.. takdak kesempatan nak buat.. (alasan!)
i made this last nite despite of excruciating pain in my knee (ahkak dah tua!)
its for my kids to munch while watching tv (cuti skolah tgk tv aja kerjanya!)
tsk tsk tsk.. not a good snack lah ummi!
haha.. alasan keji. padahal ummi yg teringin nak rasa :p

kek coklet yg paling chocolatey! sila sejukkan dulu utk lebih yummy!

source: thelittleteochew (from Tish Boyle Sweet Dreams)

Makes 6 individual cakes.
Storage: in an airtight container at room temperature for up to 5 days.
Special Equipment: one 6-cake Bundt-lette pan.

  • 1 cup cake flour (plain flour is fine too) <-- i use superfine flour
  • 1/2 cup Dutch-processed cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 1/4 cups granulated sugar <-- i reduced to 1cup
  • 2 large eggs
  • 3/4 cup buttermilk
  • 2 tablespoons Kahlua(optional) <-- i use 2Tbs coffee 
  • 1 tsp vanilla extract
  • 4 ounces finely chopped bittersweet chocolate or 3/4 cup miniature semisweet chocolate morsels bittersweet <-- i use beryls dark chocolate

1. Position a rack in the center of the oven and preheat the oven to 175°C (350°F). Generously grease the interior of a 6-cake Bundt-lette pan (it's best to use shortening here). Dust the molds with flour and tap out the excess.

2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.

3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed for 2 minutes, until very creamy. Gradually beat in the sugar. Increase the speed to medium-high and beat for 3 minutes, until the mixture is well blended and light. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

4. In a small bowl, stir together the buttermilk, Kahlua and vanilla extract. If your mixer has a splatter shield attachment, attach it now. At low speed, add the dry ingredients to the butter mixture in three additions, alternating it with the buttermilk cream mixture in two additions, and mixing just until blended. Remove the bowl from the mixer stand and stir in the finely chopped chocolate or miniature semisweet morsels. Scrape the batter into the prepared cake molds, dividing it evenly and smoothing the tops.

5. Bake the cakes for 25 to 30 minutes, until a cake tester inserted into the center of a cake comes out clean. Cool the cakes in the pan set on a wire rack for 10 minutes.

6. Invert the cakes onto the rack and cool completely.
* If you intend to chill the cake(s), make sure they are stored in a tightly-lidded container to prevent drying out.

Friday, May 25, 2012

onion and leek quiche

assalamu'alaikum wrt wbt

sabtu lepas beli leeks di pasar tani..
hajat dihati nak buat cream soup
tapi asikla lupa nak beli heavy cream
bila guna susu segar buat creamy carrot+cauliflower soup  tak laku!
budak2 tak minat. mau yg betul2 pekat jugak. mau mushroom jugak.
sudahnya, leeks dikorbankan buat quiche.
dan dibawak sebagai bekal sarapan di pejabat.

  • 4 sliced whites of leek* <-- i use almost the whole leek.. up to the green part.
  • 1 cup of water
  • 1 Tablespoon of butter
  • 1 big onion
  • A bit of oil
  • 1 ½ Tablespoon of flour
  • 3 eggs
  • 2/3 cup of plain yogurt 
  • 1/8 teaspoon of pepper (or more) 
  • A pinch of nutmeg
  • ½ cup of grated swiss, mozzarella, or whatever white cheese you like
  • ½ cup of grated cheddar
  • Deep pie shell [works well with frozen pie, but of course you can make your own pie] <-- i use my frozen dan lepard's pie crust. yummy!
  1. Clean and cut the whites of the leeks in tiny piece
  2. Put them in 1 cup of water, add 1 Tablespoon of butter, cover and bring to a boil, when it starts boiling, uncover, lower a bit the heat, keep about 20 mn or until leeks are tender, strain the leeks
  3. While the leeks are cooking, peel the onion, cut in small pieces, and sauté in skillet with a bit of oil
  4. Preheat the oven to 385 (195C)
  5. When onions are tender and golden, sprinkle with the flour, mix well, cook slowly for an extra 3min.
  6. While onions are cooking, beat the eggs in a mixing bowl, with yogurt, pepper, nutmeg, and the grated white cheese
  7. Add cooked onions and leeks to the mixture
  8. Check the seasoning 
  9. Pour into the pie shell
  10. Spread the grated cheddar on top. i sprinkled chili flakes on top as well. 
  11. Bake for 30min, or until the quiche is puffed and browned.
i think this is the yummiest quiche i ever made ;)

Sunday, May 20, 2012

zebra bundt cake ~ tish boyle's recipe

assalamu'alaikum wrt wbt

alhamdulillah.. dalam kelamkabut buat kek sebab nak ke kenduri..
dan menggodek2 adunan dalam berbaju-kenduri (mujur x comot!)
sempat siap sebijik butter cake versi zebra..
dan jadi la jugak zebra-nya w/pun belangnya makin lama makin tebal :p

nampak somel je kan belang2 tu? :D


  • 3cwn tepung kek <-- saya guna tepung superfine
  • 2tsp baking powder
  • 1/2tsp garam
  • 2 1/2cwn gula, asingkan kpd 2cwn + 1/2cwn
  • 1/2cwn serbuk koko
  • 6Tbs air
  • 1 1/2cwn butter (170g), dicairkan dan sejuk pada suhu bilik 
  • 1 1/2tsp vanilla
  • 5biji telur
  • 1/2cwn susu
  1. panaskan oven ke 175C dan gris dan tepungkan loyang bundt.
  2. ayak tepung, baking powder dan garam. ketepikan.
  3. satukan 1/2cwn gula, serbuk koko dan air dalam mangkuk besar. ketepikan dulu.
  4. pukul butter dan 2cwn gula (saya guna 1 1/2cwn gula) hingga kembang. masukkan telur satu demi satu. kemudian masukkan vanilla. 
  5. masukkan adunan tepung secara berselang-seli dengan susu: tepung-susu-tepung-susu-tepung dan pukul hingga sebati.
  6. keluarkan 2cwn adunan dan masukkan kedalam mangkuk berisi adunan koko. 
  7. sendukkan adunan asal kedalam loyang secara berselang-seli dengan adunan koko. teknik boleh tengok disini.
  8. bakar selama 50-60minit.
utk mendapatkan butter cake yg sedap sila guna butter yg lajat seperti SCS (mahal berapi!). kalau guna butter murah macam batekap, memang rasa macam kek yg mamak roti jual dolu2 :p
oh well.. quality do comes with price indeed.

Friday, May 18, 2012

nutella swirl pound cake

assalamu'alaikum wrm wbt

dah lama dok aim nak buat kek ni..
tapi tiap kali belek resepi, pikir lebih 10x.. nak buat ke tak?
sayangnya nak guna nutella yg mahal itu sampai 1 bekas!
alhamdulillah.. cik abe yg baikhati beli nutella lagi! hehe.. murah rejeki :D
suka bangat sebab yg ada belum habis. dan ada lagi 1 bekas yg belum guna.
bila dah ada banyak stok.. taklah rasa bersalah sgt nk di'kek'kan..

hajat dihati nak bawak utk meeting..
tiba masa selesai meeting pergi kedapur tgk dah sadaqallah!
takdak rejeki diorang. insyaallah lenkali buat lagi tapi kek lainlah ;)

sumber: buku cake keepers cake by lauren chattman
resepi boleh didapati disini dan disini dan disini..

smile............  :)

saya cuma guna nutella botol kecik (220g)

orang kata sedap. ayat encik suami: kek free memanglah sedap!
walaupun ada nutella (feberet tu!!) saya tetap takleh telan banyak2 butter cake. tetap rasa macam kek yg mamak roti naik motor jual masa zaman skolah rendah dulu2.. tokak den ni ngada2 bonar!

banana bread pudding

assalam'alaikum wrm wbt,

beberapa hari yg lalu (macam intro buku cerita zaman dulu2 pulak!)
saya telah membuat sebiji roti (macam ayat karangan budak darjah 2 pun ada)
tetapi.. saya tak serik mengulangi kesilapan yg lalu (yup! i never learnt from my mistakes)
after the second rise, saya tidurkan sikecil..
tak payah sambung cerita mesti dah tau.. as expected..
dgn saya sekali belayar sampai turki (mengidam nak pergi turki)
sedar2 dah 4 jam berlalu! turun kedapur tengok roti..
aduhai.. dah mengembang overdose dan kemudian terkelepek.
syahdu sekali rasanya.. tapi saya masukkan jugak kedalam oven
sekadar utk menge'test' apakah hasil-mahsulnya..
sudah tentu roti itu tidak boleh dimakan!
tapi bahagian atas yg terkelepek itu mantop (boleh dimakan)
maka saya potong bahagian yg boleh dimakan..
bahagian bawahnya saya bagi tong sampah makan :|

apalagi nak dibuat dgn roti berkulit keras melainkan bread pudding :D
paginya saya buat banana bread pudding
malamnya saya buat cinnamon-raisins bread pudding
resepinya? sukahatilabu :p

bread pudding versi pagi - ada banana + choc chips

resepi banana bread pudding versi sukahati daku:

  • 2-3 biji pisang, dilecek
  • 2cwn susu (fresh milk/ full cream atau campur heavy cream pun boleh)
  • 2 biji telur, dipukul sedikit
  • 2tsp vanilla
  • 1Tbs gula perang <-- saya rasa perlu tambah tp kawan2 kata molek dah2tsp vanilla
  • 2Tbs butter
  • beberapa kepingan roti, dipotong cube 
  • 1/4cwn chocolate chips
  1. panaskan oven ke 175C. masukkan 2Tbs butter kedalam loyang (saya guna pyrex 8x8) dan masukkan loyang kedalam oven, sehingga butter cair.
  2. masukkan roti kedalam loyang dan kaupbalikkan hingga butter menyelaputi roti.
  3. dalam bekas berasingan, sebatikan pisang, telur, susu, gula perang dan esen vanilla. tuang kedalam loyang roti tadi dan biarkan selama lebih kurang 15minit.
  4. tabur chocolate chips keatas adunan. masukkan loyang kedalam oven dan bakar selama 40-45 minit.

bread pudding versi malam - raisins + cinnamon

resepi bread pudding cinnamon-raisins hampir sama seperti diatas. perubahannya hanya:  tiada pisang, gula ditambah jadi 2Tbs, choc chips "bertukar" kepada raisins. dan saya tambah 1tsp serbuk cinnamon ke dalam adunan susu.

Monday, May 14, 2012

red velvet cupcake ~ nigella's recipe

assalamu'alaikum wrm wbt

my lill sis bday was on 12th May 2012.
she requested for a red velvet cake
i've been wanting to try out nigella's rvcc recipe
so, that's what i did for lill sis..
glad she likes it :)
happy birthday dell-legedi-godell!
go dell do! may all your dreams come true..
and may Allah bless you everyday along the way!

hmm.. apekah rasanya?

am so lazy to type out the recipe from nigella's KITCHEN book
alhamdulillah.. its so easy to find the recipe from the web
this cuppies are meant for sharing..
10 goes to the birthday girl
6 goes to my x-colleague
2 goes to another colleague
1 goes into luqman's tummy
the last one, i believe will be adikkecik's ;)

uuu... yummy!

Friday, May 11, 2012

rustic plum tart

assalamu'alaikum wrm wbt

look ma. no crust! 

source: popina book of baking
  • 90g golden caster sugar
  • 1 egg
  • 40ml groundnut oil <-- i use vegetable oil
  • 55ml milk 
  • 140g flour 
  • 1tsp baking powder
  • 6 large plums, stoned and halved
  • 2 tbsp apricot jam, to glaze (optional)
  1. Preheat the oven to 180ºC. Grease and flour your baking pan.
  2. Put the sugar and the egg in a mixing bowl and mix with an electric whisk.
  3. Add the oil, milk, flour, and baking powder and mix again until combined.
  4. Transfer to the prepared baking tin and spread evenly.
  5. Sit the plums, cut side up, over the mixture.
  6. Bake in the preheated oven for about 30 minutes, or until deep golden.
  7. Remove from the oven and leave to cool for a few minutes.
  8. In the meantime, put the apricot jam, if using, in a small saucepan and heat gently until melted and runny. Brush the jam all over the tart with a pastry brush and leave for a few more minutes before serving. 
tis.. is the most easiest tart! 

blackberry cheesecake swirl brownies

assalamu'alaikum wrm wbt.


For the Blackberry Sauce (i skipped this part as i use blackberry jam; thats all i have in my fridge)
  • 6 oz fresh blackberries
  • 1 Tbsp sugar
  • 1 tsp cornstarch
  • 1/2 tsp lemon juice
  • 2 tsp water

For the Brownie Batter
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup + 2 Tbsp sugar
  • 1/2 cup + 2 Tbsp cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp espresso powder, optional
  • 1/2 Tbsp vanilla
  • 2 eggs
  • 3/4 cups flour

For the Cheesecake
  • 8 oz cream cheese, softened
  • 1 egg
  • 1/2 cup sugar
  • 2 Tbsp + 2 tsp flour
  • 1/2 tsp pure vanilla extract


For the Blackberry Sauce
  1. Place blackberries and sugar in a pan and heat until the blackberries release their juices.
  2. Combine cornstarch, juice, and water in a small bowl. Stir together until smooth.
  3. Add slurry to pan and stir to mix completely. Bring mixture to boil for a few minutes. Allow to cool to room temperature.

For the Brownie Batter
  1. Preheat oven to 350F. Grease an 8x8" square metal baking pan.
  2. In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
  3. Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.
  4. Whisk in the eggs, stirring until smooth. Add the flour, again stirring until smooth.

For the Cheesecake
  1. Beat the cream cheese in the bowl of a mixer until smooth. Add remaining ingredients and beat until well combined.
  2. Add the blackberry sauce and stir until distributed.

To Assemble the Brownies
  1. Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.
  2. Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

Friday, May 4, 2012

strawberry buttermilk upside-down cake

assalamu'alaikum wrm wbt

i was torn between taking leave or not to take leave
in the end, i decided to bake this cake and go to work
the cake is for usrah group. insyaallah.

i love simple unpretentious cake
this is one of its kind :)

adapted from joythebaker & lauren chattman's cake book
  • 2Tbs butter
  • 1/4cup brown sugar
  • 1cup strawberries, sliced
  • 1 3/4cup flour
  • 1 1/2 tsp baking powder
  • 1/2tsp baking soda
  • 1/2tsp cardamom
  • 1/4tsp salt
  • 3/4cup buttermilk
  • 2 eggs
  • 1/2tsp vanilla 
  • 1/2cup butter
  • 3/4cup sugar
  1. preheat oven to 175C. grease and flour 9inch round pan or 8inch square pan.
  2. melt 2Tbs butter and pour into baking pan. make sure the butter is evenly distributed. sprinkle 1/4cup brown sugar into the melted butter in the cake pan. sprinkle strawberry slices over the butter and sugar in a single layer. set aside.
  3. in a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom. set aside.
  4. in another small bowl, whisk together buttermilk, eggs and vanilla.
  5. in the bowl of an electric stand mixer, fitted with a paddle attachment, cream butter and sugar on medium speed until slightly pale and fluffy, about 3 minutes. 
  6. pour flour-buttermilk-flour-buttermilk-flour in alternate mode, into the mixer. mix until combined. 
  7. carefully spoon batter over the strawberries and spread evenly with a spatula. bake for about 35-40 minutes.
  8. let cake rest for 10 minutes before running a knife around the edge of the cake and inverting the cake onto a cake plate. serve warm.
alhamdulillah.. the cake turn out finger-licking good!
not too sweet, very aromatic, very soft and moist.
i must say, you can never go wrong with buttermilk ;)

Tuesday, May 1, 2012

light cream cheese pastry for pie tops

assalamu'alaikum wrm wbt,

adik dari jitra turun kl.. katanya nak datang rumah.. nak makan nasik morocco
si kakak yg baik hati (bluek!) pun buatlah nasik morocco yg dihidangkan bersama moroccan beef stew
semalam balik dari opis dah niat nak menge"pai"kan saki baki beef stew
belek2 buku baru resepi yg baru dapat dari adik sorang lagi
(si kakak yg tak malu mintak buku tu sbg hadiah besday padahal lambat lg :p)
jumpa resepi pastry utk lapisan atas/ tutup pie.. ok. jalan.

more than enough for me!

sumber: short and sweet by dan lepard

-- sorry, i had to remove the recipe.. honouring the request from the publisher.. --

sapa2 nak resepi kasik email ye..

dah lama cari & cuba resepi pastry yg lemak tapi tak muak.. 
alhamdulillah.. akhirnya dah jumpa! sedap bangat i tell u!
senang dibuat, dan senang di uli.
saya pasti buat lagi :)  

saya buat separuh resepi dan pastry masih berbaki. 
semalam buat kari ikan bawal utk budak2. 
ada harapan nak di"pie"kan kari ikan itu nanti ;)
selamat menyambut hari pekerja semua!

Thursday, April 26, 2012

bingka cheese sarawak

assalamu'alaikum wrm wbt

tadi kata kat cik abe.. letihnya badan..
dia petik kata2 prof muhaya "semua tu dalam minda sahaja.."
cemana nak kuatkan badan kalau dah memang betul keletihan?
saya tak pasti org lain buat macam mana..
bagi saya, kalau rehat cukup.. insyaallah kembali segar
tapi dah banyak hari rasa macam ni..
oven pun dah lama tak beraksi.. :|
blog pun dah tak dijengah lagi..

anyway, malam ni cuba paksa diri..
sekurang-kurangnya dapat update cerita basi :p
bingka ni dah buat laaama dah.. ahad lepas lagi..
dah nak seminggu baru berkesempatan nak post di sini..
alhamdulillah.. Allah masih bagi peluang utk hidup hingga hari ini..

sumber: hasue & izah
Bahan A:
1 peket agar2 cap ros (13g) *izah guna agar2 serbuk 10gm
3 cawan air
1 cawan gula pasir *izah kurangkan sedikit

Bahan B:
250g mentega
250 cream cheese Philadelphia
½ tin susu pekat manis
1 ½ cawan tepung hong kong *izah guna tepung gandum
3 biji telur ayam
1 sudu kecil esen vanilla/jus lemon

1. Bahan A dimasak sehingga mendidih dan ketepikan buat seketika.
2. Pukul telur ayam sehingga kembang.
3. Masukkan mentega dan susu pekat manis. Pukul rata.
4. Masukkan tepung, cream cheese, esen vanila dan pukul sehingga benar2 sebati.
5. Masukkan agar-agar (yang masih panas) sambil dipukul laju
6. Tapis adunan ke dalam loyang dan bakar didalam oven yg sudah dipanaskan pada suhu 175c selama satu jam atau sehingga masak (bergantung pada jenis oven).

satu adunan ni insyaallah boleh dapat satu loyang 9x13 yg besar tu. saya guna satu loyang 8x8 dan satu loyang bulat 9inci. yg loyang bulat bawak ke rumah sedara.. yg loyang 4segi mamam sendiri.. :D

saya saja tambah sesudu besar chocolate emulco.. lidah terasa nak jamah sesuatu yg bercoklat ;)

mekasih hasue & izah.. lajat bangat bingka ni! lemak merdu je rasanya.. 

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