honey castella (kasutera) cake

bismillahirrahmanirraheem..
assamu'alaikum wrm wbt

this should be published yesterday ;)
dah lama teringin nak rasa castella cake
tapi rasa saspen... rasa macam susah jek..
sekali jumpa link rotinrice.. siap ada gambar step-by-step
haa.. baru ada rasa konfiden sikit :)
pagi tadi cuba buat.. sblm masak lunch
by now, dah tinggal separuh, jamu anak2 sedara

sumber: rotinrice

• 2 egg whites at room temperature
• 2 egg yolks at room temperature
• 5 tbsp (70g) sugar
• 1/3 cup (50g) bread flour, sifted
• 1 tbsp (25g) honey diluted with 1 tbsp hot water

1. Line a 7in x 3in (9cm x 19cm) [i use standard 8x4in] loaf pan with aluminum foil followed by parchment paper. Preheat oven to 325°F (165°C).
2. Place egg whites in mixing bowl and beat at high speed (speed 10*) for 30 seconds until slightly foamy.
3. Add sugar in 2 to 3 increments until firm peaks form, about 4 minutes.
4. Add yolks one at a time at medium low speed (speed 4*) until well combined, about 1 minute. Add sifted bread flour and beat until just combined.
5. Pour in honey mixture and continue to beat for 1 minute.
6. Pour batter through a sieve into cake pan. Press with a spatula to help batter go through sieve. Tap pan on the counter to remove air bubbles. Using a spatula, smoothen the top of batter to remove any remaining bubbles.
7. Bake in preheated oven for 45 minutes or until top is evenly browned. Toothpick inserted into cake should come out clean.
8. Remove pan from oven and drop it from a one foot height onto the counter to prevent shrinkage.

stairway to heaven? ngeri pulak tengok pisau kat sebelah tu..

alhamdulillah.. i think my cake does not shrink.. the cake is soft. very soft.. almost similar to chiffon.. but not as moist as chiffon.. but not really dry though. aiyah.. ai memang tak pandai describe-lah. huhuhu.. anyhow. i love it! i love the hint of honey in this cake. i can finish the whole cake by myself if i want to ;)

buttermilk crumb muffins

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

lepas tengok cerita the lorax sama2.. anak2 sedara datang rumah
katanya nak bawak something utk potluck (or isit farewell?) ke opis esok
dia nak buat yang simpel2 ja.. say.. a muffins?
saya pun belek2 buku nigella.. buku jamie.. tp xdak yg menarik hati
bila terjumpa buttermilk crumb muffins dlm buku baking with julia
terus tergoda! sebab ada buttermilk! pasti lembut gebus ;)

sumber: baking with julia by dorie greenspan

• 2 1/2cups all-purpose flour
• 2cups light brown sugar <-- next time i'll reduce to 1 1/4C
• 2/3cups solid vege shortening <-- i use butter (150g)
• 2tsp baking powder 
• 1/2tsp baking soda
• 1/2tsp cinnamon
• 1/2tsp ground nutmeg
• 1/2tsp salt
• 1cup buttermilk
• 2 large eggs, beaten

1. Preheat the oven to 350° (170C) . Line with muffin-liners, a 12-cup muffin tin. Set aside.
2. In a large bowl, combine the flour and brown sugar. Cut the butter into small pieces and add to the bowl. Rub the butter into the dry ingredients. When the mixture looks like coarse breadcrumbs, measure out 1/2cup and set it aside to use as the crumb topping.
3. Add the baking powder, baking soda, cinnamon, nutmeg, and salt to the remaining flour mixture and stir with forks. Add the buttermilk and eggs. Using a rubber spatula, mix until the ingredients are well blended, until batter is thick and shiny.
4. Divide the batter among the 12 muffin cups about 2/3cups full. Sprinkle the top of each muffin with the reserved crumb mixture and pat it gently onto the batter. if you have any empty muffins mould, fill halfway with water. this will help muffins bake evenly.
5. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm. Makes 12 muffins.

lembut! i simply love buttermilk :)

Variations:

• Add ½ cup chocolate chips along with the spices.
• Add ½ cup chopped nuts to the reserved topping mixture.
• The batter and crumb topping may be spread in a greased and floured 9x9-inch baking pan to make a coffee cake.

to be frank.. i totally forgot abt the leavening agent: baking soda & baking powder! huhuhu.. it does raise a bit.. but not as nice and as soft as a muffins-should-be. its quite good tho.. love the buttermilk effect ~ soft. harap2 teman sepejabat anak sedara sudi makan.. anyhow, next time (insyallah.. will do it again) i will just put 2tsp baking powder and omit the baking soda. and add chopped nuts to the crumb.. insyaallah.. insyaallah..

cream cheese chiffon cake

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

dulu pernah buat bagi bibik bawak balik kampung
masa tu rasanya tak berapa menjadi sangat..
tapi lupa sumber resepi dari mana :|
kali ni cuba resepi lain.. pun tak berapa menjadi!
chiffonnya padat & kurang gebus.. dimana silapku???
egg white dah dipukul sampai stiff peak
kaupbalik pun penuh hati2 dijalanraya
mujur masih boleh dimakan lagi.
sedap pulak tu! (perasan :p)
alhamdulillah...

sumber: happyflour

• 70g milk
• 65g cream cheese
• 30g butter
• 75g cake flour
• 1/4tsp baking powder
• 4 egg yolk
• 1/4tsp salt
• 4 egg white
• 1/4tsp cream of tartar
• 85g caster sugar

1. Preheat oven to 175C.
2. Cook butter, cream cheese and milk together over double-boiler until thicken. Strain and set aside to cool.
3. Sift flour and baking powder together and set aside.
4. Use a hand whisk mix egg yolk and salt together. Add in cream cheese mixture and whisk till combined. Add in flour and stir until batter is smooth.
5. Use a cake mixer and whisk the egg whites and cream of tartar till frothy. Gradually add in the sugar and whisk till stiff peaks form.
6. Fold in 1/4 of the meringue into the egg yolk mixture until combined. Then fold in the rest of the meringue lightly in 3 portions until well combined.
7. Pour batter into a 21cm tube pan. Bake in a preheated oven for 40-45mins.
8. Remove from oven, invert cake onto table until completely cool. Remove cake from pan and serve.

terpenyek la pulak! huhuhu.. tepi tu pun serabai je :(

gambar kek akan di-upload lewat petang, insyaallah..

suka saya nak share gambar dinding dapur disini.. (kecoh je :p)
teruja sebab hajat nak tile ala-ala morocco & letak papanhitam tercapai..
Alhamdulillah... syukur kpd Allah Yang Maha Pengasih lagi Maha Penyayang
& terimakasih kpd cik abe terchenta yg susah payah layan kehendak isteri
cerita ringkas ada dlm blog satu lagi

hasil contengan budak2 yg tak pernah jumpa papanhitam & mak budak yg rindukan papanhitam ;)

chocolate banana muffins

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

budak2 ni kan.. bila nampak pisang menjerit2 ummiii!! nak pisang!!!
macam tak pernah jumpa pisang setahun je gaya sorang2..
bila dah beli bawak balik.. makannya sorang seketul dua saja.
dah jemu buat cok-kodok.. ummi buat muffins la pulak
tapi muaz & nuha ja yg dapat makan..
sebab buat lepas abang & kakak pegi skolah.

hajatnya nk buat muffins macam sonia buat..
tapi lupa nk salin resepi.. ipad pun dah takdek..
laptop pulak dok kat atas.. malas nak naik turun..
so, bukak buku makcik nigella je lahh...

sumber: nigella's kitchen

• 3biji pisang (kalau sukat dlm 1 1/2cwn)
• 2biji telur
• 125ml minyak
• 100g gula perang
• 225g tepung gandum
• 1sdk baking soda
• 3Tbs serbuk koko, diayak
• chocolate chips <-- optional
• 1tbs susu <-- saja tambah

1. panaskan oven 190C. line bekas muffin dgn kertas muffin.
2. lecek pisang sampai hancur. masukkan minyak, telur dan gula dan gaul sehingga sebati.
3. satukan tepung, soda dan serbuk koko. masukkan kedalam adunan pisang. gaul sebati ala kadar (pelan2 je.. takyah kacau beriya sangat). masukkan chocolate chips & susu. gaul sebati.
4. sendukkan adunan kedalam kertas muffin. tabur chocolate chips (terpulang) dan bakar selama 15-20minit.

tar-pau utk breakfast in office. konyang den! alhamdulillah..

saya buat separuh adunan, dapat 8 ketul muffins.
lepas ni kalau ada pisang lagi nak buat muffins sonia pulak ;)
insyaallah....

gambar akan di-upload malam nanti.. insyaallah..

yeasted banana sandwich bread

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt.

 

anak dara sulong menuntut rotinya.. she calls it roti ummi
she's the only at home who really eat my loaf bread
the others prefer gardenia.. huhuhu..
sebab dah lewat.. i dumped everything in the BM
by 12pm the whole house smells like a bakery
but.... the loaf is flat. no. not only flat.. it caves in.
from the troubleshooting guide, the possible cause might be:

• too much liquid - need to reduce liquid by 3tsp
• too much yeast - try a quicker cycle next time
• high humidity and warm weather - add milk straight from fridge

i think cause no.3 is the culprit!
i did use warm milk since the recipe says so.
tak terlintas dek akal humidity akan memberi kesan.. :|
but the bread is edible & quite good when you toast it.
toasted banana loaf bread + peanut butter = yummy!
anyhow.. i turned it to more yummier form which is bread pudding
alhamdulillah.. kenyang kami se-opis pagi ni :)

 



see the top? huduh bangat! huhuhu..

 source: kingarthurflour.com

• 1 cup lukewarm milk
• 3 cups bread flour
• 2 tablespoon butter, room temperature
• 2 1/4 teaspoons instant yeast
• 1 teaspoon salt
• 2 tablespoons honey
• 1 medium-sized bananas, cut into chunks, about 3/4 cup

 please click the above kingarthur link for detail instruction..

 

as for the bread pudding, i tweaked zarin's recipe.. simple & easy. ty dear!

alamak. takde gambar itu bread pudding-lah. sudah khalas semuanya.

btw, we went to kidzania last sunday.

if you want to bring your kids.. pls do so during non-school holidays.

 

honey rolls

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

anak2 buah datang rumah nak belajar buat red velvet
mama diorang kata kalau ada roti bawak balik utk mama sikit..
kebetulan sblm diorang datang, tengah "study" resepi roti
roti-bun ni dah pernah buat dolu2-kala..
uli guna mixer saja. kali ni saja try guna BM pulak.
tapi guna BM, uli doh ambik masa 1jam 30minit. lamanya!!!
sudahnya di-BM-kan tak sampai 30minit.. sambung uli guna tangan
proses membulat2kan roti diserahkan kpd anak buah & anak dara dirumah

sumber: azcookbook

• ½ cup (4 ounces) unsalted butter
• 1 cup milk
• ½ cup honey
• ½ cup warm water, 110°F -115°F
• 2 packages (each weighing 1/4 oz - 7 g) yeast
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 2 eggs, lightly beaten
• 6 to 6½ cups all-purpose flour
• butter, to brush the tops

1. Melt the butter in a pot, then add milk and honey to it. Stir to mix. In a large mixing bowl, combine the water, yeast, and sugar. Allow yeast to dissolve 7-8 minutes. Add milk mixture to yeast mixture, stir. Add eggs. Beat in 4 cups flour and salt until combined. Add enough of the remaining flour to make a soft, but not sticky dough. You may not need all of the flour.
2. Place dough in large, greased bowl, turning to coat both sides. Cover and allow to rise about 1 hour. Punch down. Let dough rise again, about 1 hour. Knead briefly. Shape into rolls* and place rolls (almost touching) in a greased 9″ x 13″ pan.
3. Allow to rise 1 hour more, or until doubled in size. Preheat oven to 375°F. Bake the rolls 25 minutes or until golden. These are very soft rolls, so to keep the crust that way, make sure to brush the tops with butter as soon as they come out of the oven. Enjoy!

the balance from 9x13 pan. actual total = 18 ketul

yg ini dari 8x8 pan. ada 8 ketul. so ttl = 26 ketul.

kelembutannya terserlah.. makan panas2 laaaagilah sgt sedappp!
anak buah kata mama diorang suka! abah diorang skali hadap 3 ketul.
baru 2x buat roti ni.. tapi saya yakin.. roti ni takkan mengecewakan.. konfem jadi punya.. insyaallah.. bak kata omputeh, i swear by this recipe :D

caramel topped semolina cake ~ dorie greenspan's recipe

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

more pudding than cake. i like it very much! my mom will definitely love it too..

source: martha stewart

For The Cake

·         2 cups whole milk

·         1/4 teaspoon salt

·         1/3 cup farina or Cream of Wheat <-- semolina flour

·         1/3 cup sugar

·         1 teaspoon pure vanilla extract

·         2 large eggs, lightly beaten

·         1/2 cup plump, moist golden raisins or other dried fruits cut into small pieces

For The Caramel

·         Scant 1/2 cup sugar

·         Squeeze of fresh lemon juice

·         Creme Anglaise ß optional

Directions

1. Preheat oven to 350 (175C) degrees with a rack set in the center.
2. Make the cake: Place milk and salt in a medium saucepan and bring to a boil over medium-high heat; immediately reduce heat and stir in farina. Cook according to package directions, stirring and adjusting heat as necessary, until thickened. Remove from heat and stir in sugar and vanilla; let stand until cooled slightly, about 15 minutes.
3. Make the caramel: Place an 8-inch round cake pan in oven to preheat. Place sugar, 1/4 cup water, and lemon juice in a small skillet or saucepan over high heat. Stir until sugar is moist and bring to a boil. As sugar begins to caramelize, carefully swirl pan to heat sugar evenly. Cook until sugar begins to turn dark amber in color, about 5 minutes. Remove cake pan from oven and pour caramel into pan, tilting pan to evenly coat; set aside.
4. Cake: Stir eggs and raisins into farina mixture and pour into prepared caramel-cake pan. Transfer to oven and bake until firm, puffed up, and a knife inserted into the center comes out clean, 25 to 35 minutes.
5. Invert a rimmed serving plate over cake pan and, working carefully (caramel will be very hot), turn pan over onto plate and lift it off; caramel will run down the sides of the cake.
6. Let cake cool to room temperature before serving.

cak!!! nampak kismis terkeluar kat tepi ;)

blueberry marble yogurt cake

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

he did it again! siapa lagi kalau bukan encik suami tersayang.. ;)
this time is a yogurt.
when am at the office, he called and asked..
"aboh kat giant. ummi nak aboh beli apa?" <-- kecek kelate :D
yogurt is one of the item in the very short list.
later in the evening.. boy oh-boy!
i was so shocked to see 1.5L yogurt tub in my fridge!
hampir terjerit, hampir terlompat, hampir ketawa.. dan hampir meleleh air mata
pitam! macam mana mau abiskan ni?????
anyone care to have some yogurt? :D
i think i'll buy some berries.. and turn it to berry-yogurt.
or maybe make some yogurt drink?
well.. the list is quite endless.. rajin tak rajin je.. kan?
anyway, since the yogurt is plentiful.. i made a yogurt cake for my mil

blueberry marble yogurt cake
adapted from chocolateandzucchini

• 2eggs
• 1cup yogurt
• 3/4cup sugar <-- the cake is not sweet at all
• 1/3cup vegetable oil
• 1tsp vanilla
• 1/4cup orange juice <-- i added
• 2cups flour
• 1 1/2tsp baking powder
• 1/2tsp baking soda
• pinch of salt <-- if you insist to measure, use 1/8tsp
• 1/4cup blueberry jam

1. preheat oven to 180C. grease 9inch round cake pan. i use 8inch square cake pan.
2. in a large mixing bowl, combine wet ingredients: eggs, yogurt, vanilla, oil.
3. in another bowl, combine dry ingredients: flour, BP, BS and salt.
4. stir dry ingredients into wet until just combined.
5. pour half of the batter into cake pan. drop 4spoonful of blueberry jam and swirl. pour the balance batter and drop spoons of blueberry jam and swirl to your heart content.
6. bake for 35-40minutes until top is golden brown. you might have to tent with aluminium foil to avoid the cake too brownish or crack.

i actually made another batch of yogurt bun and this time, using mixer instead of BM. it took more than 2 hours to raise an inch. i knew something was wrong but i proceeded anyway. and true to my instinct.. another failure! the buns are edible but they were as tough as my husband's muscles. what is wrong with me and yogurt bun??? no chemistry? sedey tau!

anyhow, this blueberry marble yogurt cake is lovely.
lovely to see. lovely to eat. lovely for tea :)
its not a sweet cake and the sweet tinge of blueberry jam complement it very well.
alhamdulillah.. and mil love it as well. i guess :p

update:
i made again this morning.. for staff meeting as well for usrah
i try to add 1/4cup of orange juice and the cake is softer & much fluffier.
i also used almost 1cup of brown sugar. better sweetness this time.. before this the cake is not sweet at all but this time, there's a very slight hint of sweetness which i prefer.

orange semolina yogurt cake ~ martha stewart's recipe

bismillahirramanirraheem..
assalamu'alaikum wrm wbt

this cake is made for monthly departmental meeting
the texture is different from normal sugee cake..
a bit crunchy, due to ground almonds.

source: marthastewart

• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
• 1 2/3 cups sugar
• 1/2 cup water
• 6 wide strips orange zest, plus 1 tablespoon finely grated zest
• 3/4 cup semolina flour
• 3/4 cup all-purpose flour (spooned and leveled)
• 1/2 cup blanched almonds, finely ground in a food processor
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, plus 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 cup Greek yogurt (full-fat), plus more for serving

1. Preheat oven to 350 degrees. Butter a 9-inch round cake pan and line with parchment paper; butter paper. In a small saucepan, combine 2/3 cup sugar, water, and orange-zest strips. Bring to a simmer over medium-high; cook until sugar has dissolved, about 3 minutes. Set syrup aside to steep.
2. In a large bowl, whisk together flours, almonds, grated orange zest, baking powder, and salt. In another large bowl, using an electric mixer, beat butter and remaining sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately beat in flour mixture and yogurt, beginning and ending with flour mixture.
3. Transfer batter to prepared pan; bake until cake is golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan 10 minutes, then invert onto a rimmed serving plate. Using a fork, poke shallow holes (about 15) into top of cake. Pour half the syrup over cake; garnish with orange-zest strips from syrup. Let cool completely. Serve with yogurt and remaining syrup.

brownie latte cheesecake ~ tish boyle's recipe

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

alhamdulillah.. finally, i managed to finish my cream cheese :)
and alhamdulillah.. dpt jugak makan teman2 usrah makan cheesecake minggu ni :)

brownies latte cheesecake
source: marzipanmom (from the tish boyle's cake book)
Brownie Base

•  4 ounces bittersweet chocolate, coarsely chopped
• 1/2 cup unsalted butter, cut into tablespoons
• 1 tablespoon instant espresso powder
• 1 teaspoon pure vanilla extract
• 1/4 tsp salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup all-purpose flour

Latte Cheesecake Filling

• 1 1/2 pounds cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 tablespoon pure vanilla extract
• 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water <-- i used 3tbs coffee powder dissolved in 3Tbs hot water
• 2 tablespoons Kahlua <-- omitted this.
• pinch of salt
• 1/2 cup sour cream
• 1 tablespoon cornstarch
• 4 large eggs

Make the Brownie Base

Preheat the oven to 325 degrees F with the rack positioned in the center of the oven. Lightly grease the bottom and sides of a 9X3-inch springform pan. Cut an 18-inch square of heavy-duty aluminum foil and wrap the foil around the outside of the pan. (Make sure the foil has no holes and you may want to double the foil to make sure no water seeps in from the water bath.)

In the top of a double boiler, melt the chocolate with the butter over barely simmering water, stirring occasionally. Transfer the mixture to a medium bowl and stir in the espresso power, vanilla extract, and salt. Whisk in the sugar until combined. Whisk in the eggs, one at a time, until blended. Stir in the flour until no traces remain.

Scrape the batter into the prepared pan and smooth it into an even layer. Bake the brownie for 25-30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Place the pan on a wire rack and let cool while you make the filling. Leave the oven on.

Make the filling

In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy and smooth, about 2 minutes. Gradually add the sugar and beat until blended. Add the vanilla, espresso mixture, Kahlua, salt, sour cream, and cornstarch and mix until well blended. At low speed, add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as needed.

Scrape the batter onto the brownie base. Place the pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform pan. Bake the cake in the water bath for 70-80 minutes, until the center is set but slightly wobbly (the cake will continue to set up as it cools.) Remove the pan from the water bath and cool the cake completely in the pan on a wire rack.

Refrigerate the cheesecake for at least 4 hours before serving.

To serve, slice the cake with a thin-bladed sharp knife, wiping the knife clean between each cut. Garnish each slice with a dollop of whipped cream and a few chocolate covered espresso beans. (Alternately, dust with cocoa powder and garnish with chocolate-capuccino sticks.)

Store loosely covered in the refrigerator for up to 5 days.

i added choc chips.. saja suka2. boleh gitu?

para peminat kopi pasti suka makan ciskek ni.
yang tak minat kopi pun.. sekali ngap tak cukup2 rasanya..

ottolenghi brownies

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

before i begin my rambling, i would love to share this link
by us.nouman ali khan .. never lose hope in the mercy of Allah
a beautiful insight indeed! and very very inspiring!
thank you k.shidah for posting this link in FB

i realized that i havent been making brownies for quite some time
everytime i crave for something chocolatey, i will find a cadbury!
sometimes its in the fridge. sometimes its in my car. magic? no.
its from my dear hubby's magic hands ^_^
my husband fill up the fuel for me and whenever he did so,
i will find a bar of cadbury on the dashboard
my husband is the one who did groceries and whenever he did so,
i will find a bar of cadbury or maybe ferero or kinder bueno in the fridge
i just love it when he surprised me that way & put a smile on my face :)
cant help falling in love over and over again. adoi.. romantikla pulok :p
(ye lah tu. we tend to forget our anniversaries! how romantic is that?)

but last nite.. i was so frustated & dissappointed with my chubby boy..
i ate half of the cadbury bar (adik kecik ate the rest) and i feel like wanting more!
i have to do something with my hands. something chocolatey.
what else to do other than brownies? :)
i would say this is brownies-air-mata-ibu
i cant stop crying while making this.
am very very emotional when it comes to kids.
i should have always remember this aayat from surah al-anfaal:

And know that your properties and your children are but a trial and that Allah has with Him a great reward. (QS8:28)

anyway, i feel great after mixing and folding everything
and the great feeling escalated even more when i ate this brownies
so gooeeyy... so chocolatey... so ummmmmmmmm... puas hati!
finally my husband managed to slow-talk with my boy
he end-up went to pray by himself and came to ask forgiveness from me
its so good to hug him & be hugged by him :)
alhamdulillahi 'alaa kulli haal..

very very very chocolatey

ottolenghi brownies
source: letherbakecake

• 200g unsalted butter
• 280g plain (all purpose) flour
• 1/2tsp salt
• 300g dark chocolate (at least 70% cocoa solids), broken into pieces
• 2 large eggs
• 220g granulated or caster sugar <-- i use 200g
• 1tsp pure vanilla extract
• 375g "additions" (chopped nuts, dried cranberries, dried sour cherries, mini marshmallows, white chocolate chunks, toffee bits, etc.) <-- i use dried apricots, figs and white chocolate

1. Preheat the oven to 175C / 350F. Grease a 22cm / 8in square baking pan and line with parchment or baking paper, leaving some to overhang the edges of the pan on two sides.
2. Whisk together the flour and salt in a medium bowl and set aside.
3. Put the butter and chocolate in a saucepan set over very low heat. Leave to melt, stirring from time to time. Turn off the heat.
4. In a large bowl, combine the eggs, sugar and vanilla. Beat vigorously for about a minute, until the mixture becomes pale and foamy. Fold in the melted chocolate mixture, then fold in the flour, just until combined. Add your chosen additions and fold in until well distributed.
5. Pour the batter into the pan and smooth the top. Bake in the centre of the oven for about 25 minutes, until a knife inserted in the centre comes out with gooey crumbs sticking to it. The brownie will feel thicker but not entirely set in the middle - if it seems like it isn't quite ready, then it's probably time to take it out! Allow the brownie to cool completely before cutting into squares - you may want to give it some time in the fridge if you want it to set very dense and fudgy.

in our tropical weather, its best eaten once out of fridge

picture will be posted much much later in the evening.. or maybe tomorrow.

walter sands' favorite bread

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

2 hari lepas saya cuba buat yeasted banana sandwich bread..
naik comey dah tapi terbiar lama masa 2nd proofing - oops! i did it again!
cik abe kata dah tau nak keluar kenapa pegi buat????? i get u dear.
rasa macam sempat balik utk masukkan roti ke dlm oven.. rupanya terlajak :'(

oleh kerana tak bersemangat nak ulang semula ujikaji

terus cari resepi lain yg lebih mudah - humban dan jalan.

walter sands' favorite bread
source: kingarthurflour.com

• 1 1/3 cups water
• 1 heaping Tbs honey or sugar (1/2 ounce) <-- i used honey
• 1 1/2 tsp instant yeast
• 1/2 cup nonfat dry milk granules
• 2 tablespoons (1 ounce) butter
• 1 1/2 tsp salt
• 4 cups King Arthur Unbleached All-Purpose Flour <-- i used bread flour

1. Place the ingredients in your bread machine in the order recommended by the manufacturer, and program the machine for white or basic bread, or for the dough cycle. Press Start.
2. If you're using the dough cycle, after the cycle is complete, allow the dough to continue to rise in the machine until it has really doubled in bulk. Remove the dough, shape it into a loaf, and place it in an 9" x 5" loaf pan. Let it rise until almost doubled. Bake the bread in a preheated 350°F oven for 35 to 40 minutes. Cool and offer to a friend.

verdict:
this bread is way much better than previous recipe i tried :)
lebih lembut. lebih gebu. lebih kenyang. alhamdulillahi taala.

btw, saya terjumpa kata2 indah yg mengetuk minda saya.. sumber dari tumblr:
if you do not prepare now for the afterlife, then when will you do so? (Al Ghazali)

Dari Abu Hurairah r.a. bahawa Nabi Muhammad s.a.w. bersabda: "Apabila seorang manusia mati, putuslah (tulisan pahala) amalan (setakat itu) Kecuali tiga perkara (yang akan berlanjutan tulisan pahalanya) iaitu sedekah jariah atau ilmu memberi kepada yang faedah orang lain atau anak yang soleh yang berdoa untuknya."
(Hadith Sahih - Riwayat Imam Ahmad)

Orange Cranberry Cheesecake

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt

i love my husband. oh well.. everyone love their husband!
my husband didnt buy me handbag or shoes.. (ok. he did once for each item)

i admit that am no collector. i can only have 1 handbag 1 shoes 1 sandals at 1 time. 

truly 1Malaysia spirit! hehe :p

but he always buy me things i needed.. and i love him more for that!
things like cream cheese, butter, flours, chocolates, oranges
even when i dont need them and i didnt ask him to buy it
i say nothing to him but silently say Alhamdulillah, thank you Allah..
..for a kind-hearted & responsible husband
..for the rizq that You bestow upon us
and this week i have 2 pounds of cream cheeses and loads of oranges
thats the beginning of this orange cranberry cheesecake story

adapted from tasteofhome

• 1-1/2 cups graham cracker crumbs (about 14 crackers) <-- i use oat crunch biscuit
• 2Tbs butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sweetened condensed milk (susu pekat)
• 3 eggs
• 1/2 cup orange juice
• 1Tbs flour
• 1-1/2 cups chopped dried cranberries
• 1 teaspoon grated orange zest 

1. In a large bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and milk until fluffy. Beat in orange juice until smooth. Add eggs; beat on low speed just until combined. Add flour. Fold in cranberries and orange zest. Pour filling over crust. Place on pan on a baking sheet.
3. Bake using waterbath method at 170C for 60 minutes or until center is almost set. Leave in the oven with the oven door open ajar for another 60 minutes.
4. Carefully run a knife around edge of pan to loosen. Refrigerate for at least 6 hours or overnight. 

end of story, i brought the whole cheesecake to office since no one will gobble them at home.(even my husband! he's on a constantly consistent diet).. alhamdulillah.. khalas! yang tak sempat jamah pun ada.. another reason to bake another cheesecake ;)