blueberry lemon bread

bismillahirrahmanirraheem
assalamu'alaikum wrt wbt

i made this cake with no reason..
just because i had 1/2cup of blueberries
and 1 lemon that had been sitting idle for weeks
niat di hati nak sedekah utk kawan2..

source: allrecipes.com

• 1/3 cup butter, melted
• 1 cup white sugar
• 1 lemon, juiced
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons lemon zest
• 1 cup fresh blueberries

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 Inch loaf pan. In a medium bowl, mix flour, baking powder and salt together and set aside.
2. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, and beat well. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared 8x4 inch loaf pan.
3. Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over cake while still warm.

blackberry pie bars & free palestinian movie @GSC Pavilion

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt.

niat dihati nak buat utk meeting department
tapi meeting ditangguhkan sebab ramai yg bercuti2 Malaysia
terpaksa jugak buat utk makan sendiri & family
sebab blackberry yg dibeli sudah menunjukkan tanda2 usia memakan diri..

sumber: pink-parsley
crust and topping

• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 1/4 tsp salt
• 1 1/2 cups (3 sticks) unsalted butter, chilled

filling

• 4 large eggs
• 2 cups sugar
• 1 cup sour cream
• 3/4 cup flour
• pinch salt
• zest of 1/2 lemon
• 1 tsp almond extract
• 2 (16-oz) packages frozen blackberries, thawed and drained

1. To make the crust and topping, preheat the oven to 350 degrees.  Grease a 9x13 inch baking pan. 
2. Combine the flour, sugar, and salt in the bowl of a food processor.  Pulse a few times to mix.  Cut the butter into 1/2-inch cubes, and add to the flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
3. Reserve 1 1/2 cups of the mixture to use as the topping.  Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes.  Cool for at least 10 minutes.
4. To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract.  Gently fold in the berries and spoon the mixture over the crust.  Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
5. Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

nota:

saya buat separuh adunan dan guna loyang 8x8inci. hajat asal nak guna loyang 9x13inci tapi blackberry yg ada seciput cuma.. rasanya elok dibakar crust lebih lama.. dan setelah diletak topping pun elok juga rasanya kalau ditambah masa.. bagi crunchy krup-krup lebih sikit ;)

saya tak sempat nk lebihkan masa sebab kalut nak keluar tengok wayang palestin free di GSC Pavillion anjuran VPM.

itupun terlepas jugak cerita yg dihajati: Insha Allah Beijing sebab tiket dah habis :(

[kalau nk book seat kena beli tiket rm10, otherwise its free tapi yg free rasanya tak banyak mana sbb org berebut nak tengok.. and willing to pay RM10.. which will go to support the Palestinian cause]

Alhamdulillah tadi sempat tengok Budrus.. rasa sangat marah dengan isr13L!! kaki putar belit sungguh! dan sangat kagum dgn kekuatan dalaman & jiwa penduduk kampung budrus.. MasyaAllah.. even their women goes all out to be in the front line facing the army! sangat berani!! May Allah bless their effort.



buttermilk-blueberry breakfast cake

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt,


this cake is long overdue..
hajat nak buat dari malam jumaat yg lalu
baru mlm ni terlaksana..
alhamdulillah..

yumminess!

Buttermilk-Blueberry Breakfast Cake

source: alexandracooks

• ½ cup unsalted butter, room temperature <-- abt 115g-120g
• 2 tsp. lemon zest or more — zest from 1 large lemon <-- gotta opt out this. no lemon in the house.
• 7/8 cup + 1 tablespoon sugar <-- i just use 3/4cup + 1Tbs
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups fresh blueberries <-- blueberry is so very expensive here.. i just use  1cup :|
• ½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving. <-- i bake for 40mins..

the breakfast cake which is lovely for tea ;)

buttermilk is simply magic!
lembut dan gebu ja kek ni..

blueberry cake upon request

the 4th request from SIL:
blueberry cake

malam sebelumnya buat kek
esok tengahari balik lunch time, buat frosting
cepat betul cair frosting tu!
mula2 pipe rosette ada la jugak bentuknya..
ending part hancus sudah!

resepi kek dari allrecipes - black forest cake
resepi topping cuma blueberry filling :p
so, jadiklah blueberry cake. aci kan?

very the sememeh blueberry cake!

source: allrecipes

• 1 cup milk
• 1 tablespoon vinegar
• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup strong brewed coffee, cold
• 1 teaspoon vanilla extract
• 250g blueberry filling
• 500ml non-dairy whip topping

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside
2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.
4. To make the center filling: Combine 4tbs of blueberry filling with 4tbs of whipped topping. 
5. Spread th center filling on top of one cake and sandwich with another cake. frost the cake with non-dairy whip topping <-- whipped till stiff first.

verdict:

biras kata dah buleh bukak kedai kek

:p

stone fruit tea cake

i promised to my colleague..
to make something out of the over-ripe banana
for our monthly staff meeting
but disaster strikes
melayu kata: malang tidak berbau

so, i made this stone fruit tea cake
as a replacement
glad they liked it!

in the oven

i think it looks clownish!

source: table for 2

• 1 Tbsp butter (for greasing pan)
• 150gm all purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 100gm sugar (can be reduced to 80gm, I used dried apricots as filling and I found it the whole cake a bit sweeter than I’d prefer it)
• 80gm butter
• 1 + ½ egg
• 1 Tbsp orange zest
• 1 Tbsp brown sugar <-- i forgot!!
• 75gm dried apricots (about 12) soaked overnight in 75ml orange juice
• 1 black plum, diced <-- NIL :(
• 70gm blueberries <-- i use 100gm

1. Whisk the flour, baking powder, and salt together in a bowl. With a mixer, cream the sugar and butter together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the orange zest..
2. Add the flour in 2 or three shifts, mixing just until a smooth dough forms. It will be pretty soft still. Dollop it out onto two pieces of plastic wrap, making one mound of dough slightly larger than the other. Wrap the dough blobs in the plastic and form them into flat discs. Place on a baking sheet and stick them in the freezer for 30 minutes. While waiting, prepare and cut your fruits.
3. Preheat the oven to 160/180C. Butter a shallow, 8-inch baking dish or tart pan Take the slightly bigger parcel of dough and press it down onto the bottom of the pan. Scatter the fruit over the dough. Break the second disc of dough into tsp size balls and scatter them over the fruit. It will look charming no matter how even the blobs are, so don't worry too much about getting them perfect.
4. Bake for 30 to 40 minutes (I baked for 35), or until lightly golden and firm. Cool for 30 minutes before serving.

notes:
and.. disaster strikes again..
orang kata selagi tak cukup 3kali... it wont stop
is it?
this time i was so kalut..
i measured 100g of butter instead of 80g
i realized only after the flour has been incorporated into the batter
so, i tried to counter by adding up little more flour
and rolling the top-batter into flour before layering it on top of the fruits
end up.. a funny patchy-looking teacake!

campton place coffee cake ~ versi durhaka

lebih sebulan memerap dirumah.. jadi SAHM
hampir tak ada masa langsung utk ngadap pc!
ada 2,3 biskut raya yg tak tak sempat posing..
makanya.. langsung tak register dlm blog ni :(

dan sememangnya oven saya bercuti lama..
saya tekad utk habiskan kek2 yg ada
sebelum mula operasi kembali..

kebetulan..
saya perlu habiskan sour cream dalam peti ais..
due-datenya.. 2hari lepas!!
tapi mengikut pengalaman lalu..
ia masih boleh digunapakai.

resepi ini guna 2cwn sour cream
just nice. walaupun cuma cukup 1 1/2cwn saja..
saya tambah 1/2cwn dgn buttermilk (susu+cuka)

manakala fillingnya saya tak ikut langsung!
cuma letak inti blueberry saja..
yang juga semakin menghampiri due date
sebetulnya kek ni ditukar nama saja..
jadi almost-due-date cake!

bahagia tgk bentuk yg indah itu!

resepi asal: alpineberry
c&p resepi directly:


Cake:
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
6 ounces (1 1/2 sticks) unsalted butter, softened at room temp
1 1/4 cups granulated sugar <-- saya reduce guna 1cup only
3 large eggs, at room temp
2 cups sour cream

Filling: <-- i only use 1/2cup of blueberry fillings
1/4 cup granulated sugar 
1/4 cup light brown sugar, packed
1 tbsp unsweetened cocoa powder (either natural or Dutch-processed)
1 tsp ground cinnamon
10 to 12 ounces pitted cherries (fresh or frozen)

Preheat oven to 350F. Butter and flour or spray a 9- to 10- inch Bundt pan.

Sift together flour, baking powder, baking soda, and salt. Set aside dry ingredients.

In the bowl of stand mixer, cream the butter and sugar on medium speed until light and fluffy about 5 minutes. Add eggs one at a time and scraping down the sides of the bowl as needed.

On low speed, in 3 additions of each, mix in the dry ingredients and sour cream, alternating the dry and wet ingredients until ingredients are just blended. Be careful not to over mix batter.

Make the filling by mixing the sugars, cocoa powder and cinnamon in a medium bowl. 

Scoop in 1 ½ cups cake batter into your prepared Bundt pan and spread evenly to cover the bottom. Sprinkle one-third of the filling and scatter one-third of the cherries over the filling. Scoop in 2 cups cake batter and spread evenly. Sprinkle one-third of the filling and scatter one-third of the cherries over the filling. Scoop in 2 cups of cake batter and spread evenly. Sprinkle the rest of the filling and cherries. Add the rest of the cake batter and spread evenly over the cherries.

Bake for 50-60 minutes at 350F until a cake test inserted in the middle comes out clean. Allow cake to cool in pan for 30 minutes, then invert onto a cooling rack, remove pan and let cool completely before serving.


verdict:
sebab dah reduce gula.. kek memang tak manis lgsg! 
tp tetap sedap.. mungkin sebab ada blueberry filling tu?? 
tekstur kek lembut tapi berat (lembab).. 
disaluti kerak/ kulit luar yg agak garing.. 
saya suka!

muffin blueberry

luqman special request utk muffin kenny rogers

hari tu buat macam tak sama jek..

saja try test resepi lain pulak..

walaupun bukan nama muffin kenny rogers..

tergoda nak buat sebab rupa yang gebus dan mulus..

terimakasih kpd tuanpunya blog izahmuffinlover:

puan izahdaut

sebagai menghormati request anak teruna tu

tak semua saya letak blueberry..

muffin kenny rogers mana ada blueberry :p

tapi kesudahannya..

yang ada blueberry tu jadi rebutan nuha & muaz!

tengok budak kecik tu makan! amboi.. sakan!

bahan2: (kopipes dari blog puan izahdaut)

• 125 gm butter (suhu bilik)
• 150 gm gula castor
• 2 biji telur
• 250 gm tepung kek / tepung gandum (saya guna tepung gandum)
• 1 sudu teh serbuk penaik
• secubit garam
• 70 gm susu segar UHT
• inti blueberry secukupnya (dalam 1/2 cawan)
• 1 sudu teh essence vanilla

tatacara:

1. Panaskan oven pada suhu 180 C.
2. Pukul mentega dengan gula sehinnga putih dan ringan.
3. Masukkan telur sebiji demi sebiji dan pukul sehingga sebati. Masukkan essence vanilla dan pukul rata.
4. Masukkan tepung yang diayak bersama baking powder dan garam berselang seli dengan susu segar ke dalam adunan butter.
5. Sudukan separuh adunan ke dalam muffin cup dan letakkan inti blueberry dan sudukan lagi adunan menutup inti.
6. Bakar adunan selama 18-20 minit.

verdict:

luqman kata tak sama tapi sedap sangat2.. kak insyirah pun kata sedap!

dapat 12 ketul dalam papercup kecik (tp yang sempat posing 6 saja..)

lagi 4 ketul letak dalam muffin case (bigger size)

yang tu pulun letak blueberry ~ habuan breakfast ummi :p

blueberry cake ~ a birthday cake

saya buat kek ni semalam..

pagi tadi baru buat frosting..

sampai menjilat jari! (bukan jilat kek aa..)

sampai batal puasa saya! huhuhu..

tengah2 kek tu saya letak adunan blueberry dan fresh cream

hiasan atas tu ish.. hopeless sungguh!

macam gelenyarr jah!

harap2 adik saya tak kesah.. huhuhu..

resepi kek dicedok dari allrecipes.com

yang saya dah pernah cuba buat sebelum ni..

yang telah menghasilkan gunung berapi meletup!

:p

kali ni frosting saya guna non-dairy whip topping

(rasanya orang sebut juga sebagai fresh cream.. saya kurang arif)

ilmu dari kelas chef noraini @anizbakingcenter

barulah saya tahu.. yang mana satu topping yang digunakan utk kek

celik mata dah sikit ;) alhamdulillah..

tapi saya tak pukul sampai dia betul2 kembang..

sebab mixer yang cinoni perlukan masa ~ 30min

dan saya kesuntukan masa!!

tapi saya suka!!!

sebab rasa mcm dah boleh kontrol tangan pipe bunga keliling kek tu..

kebiasaan saya dengar.. orang sebut rosette..

saya buat bunga hantam-sajala-labu-janji ada bentuk

:p