chocolate banana loaf ~ primrose bakery recipe

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt

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

rest.in.peace.?

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.

boca negra = mulut hitam

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

banyak resepi yg ditanda dalam buku baking with julia
tapi satu pun belum terlaksana.. eh.. ada satu rasanya..
lepas dinner semalam saja buat kek "mulut hitam" ni
hajatnya nak share dgn kawan2 opis nanti
tapinya aduhai.. takdak rupa kek! jadik puding la pulak!

tangkap leleh....!

sumber: baking with julia

• 12 ounces bittersweet chocolate, coarsely chopped
• 1 1/3 cups sugar
• 1/2 cup bourbon <-- saya ganti ribena
• 2 sticks (8 ounces) unsalted butter, cut into 10 pieces, at room temperature
• 5 large eggs, at room temperature
• 1 1/2 tablespoons all-purpose flour

1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-inch round cake pan and line the bottom with parchment or wax paper; butter the paper. Put the cake pan in a shallow roasting pan and set aside until needed.
2. Put the chopped chocolate in a medium bowl and keep close at hand. In a 2-quart saucepan, mix 1 cup of the sugar and the bourbon and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a full boil. Immediately pour the syrup over the chocolate and stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth. Piece by piece, stir the butter into the chocolate mixture. Make certain that each piece of butter is melted before you add another.
3. Put the eggs and the remaining 1/3 cup sugar in a medium bowl and whisk until the eggs thicken slightly. Beating with the whisk, add the eggs to the chocolate mixture and whisk until well blended. Gently whisk in the flour.
4. Pour and scrape the batter into the prepared pan, running your spatula over the top to smooth it. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan. Bake the cake for exactly 30 minutes, at which point the top will have a thin, dry crust. Remove the cake pan from its water bath, wipe the pan dry and cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment and quickly but gently invert again onto a serving platter; remove the plastic.
5. Serve the cake warm or at room temperature with the chilled white chocolate cream.

lepas makan tangkap gambar tayang gigi.. konfem semua lari!!! :p

saya separuhkan resepi.. sebab coklat cuma cukup utk separuh.. tapi telur guna 3 bijik saiz B. mungkin itu antara sebab kek saya jadi puding??? tapi bila makan sejup2 amboi mak.. nikmat kecoklatan tak terhingga! yang pasti, kek ni hanya sesuai utk "hantu coklat" macam saya ;) 

eggless super easy super moist chocolate cupcake

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt

super easy super moist chocolate cupcake by:
along, angah & kak insyirah. way to go girls!

requires 2 bowls: 1 for dry ingredients, 1 for wet ingredients
mix in the wet into dry. stir and pour into casing.
bake 20mins & wallah!
super duper easy!
super duper moist & yummy too!

source: simplyrecipes

• 1 1/2 cups all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
• 1 Tbsp white vinegar
• 2 teaspoons vanilla extract
• 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

WIP: work in progress

1. Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
2. In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
3. In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
4. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
5. Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.

can u taste the moistness?

crazy cake aka wacky cake

planning asal nak ke ceramah ustaz azhar idrus
tapi tak jadi sebab sepupu cik abe datang ziarah
saudara datang dari jauh, wajib kita ra'i
lagipula, tetamu datang bawa rahmat, insyaallah..

sabda rasulullah s.a.w:

"Apabila masuk tetamu pada satu keluarga (rumah), maka dimurahkan Allah rezeki keluarga itu, dan apabila tetamu itu keluar, maka Allah mengampuni dosa-dosa keluarga itu." [HR. Dailami dan Anas]

ameen.. ameen Ya Rabbal 'Alameen..

masalah saya yang tak pandai memasak cuma satu
GABRA! nak masak apa ni? nak jamu apa ni? AIYAIYAI..
masa dah sangat suntuk!
saya belek2 resepi.. hah! jumpa resepi kek ni..
sangat simple! no butter (ganti dgn minyak) & no eggs!
and yet it looks so moist!
saya godek2 kejap, dlm 15minit dah masuk oven.. very the easy!

sumber: bakeforhappykids

• 1 1/2 cup (225g) plain flour
• 1 tsp bicarbonate of soda (replaced with baking powder)
• 1/2 cup (50g) cocoa
• 1 cup (220g) caster sugar
• 100ml rice bran oil <-- i replaced with minyak jagung
• 1 tsp vanilla extract
• 1 tbsp white wine vinegar (replaced with basic white vinegar)
• 1cup water
• 150g strawberries, hulled, halved, to serve (we didn’t eat the cake with this)
• pure icing sugar, to dust (we didn’t do this)

1. Preheat oven to 160°C or 140°C fan forced. Grease and line base of a 20cm springform pan. (saya guna 2 loyang bersaiz 6inci)
2. Sift together flour, bicarbonate of soda (baking powder), cocoa and a pinch of salt into a large bowl. Stir in caster sugar.
3. Whisk oil, vanilla, vinegar and 1 cup of water in a jug. Pour into dry ingredients and mix until combined. Pour into prepared pan. Bake for 30 min, until a skewer inserted into center comes out clean. Cool in pan for 15 min, then transfer to a wire rack to cool completely.
4. Top cake with strawberry and dust with icing sugar (we didn’t do this). Cut into wedges and serve.

nota:
saya frost kek dengan sakibaki chocolate frosting yang terjumpa dalam petisejuk.

verdict:
its very moist tapi tak lemak atau muak but then tak rasa macam kek coklat yg stended.
bila saya campur dalam kuah kastad istimewa.. hmm.. sedap jugak ;)
btw, saya cuma jamu kek ni, chicken & pasta bake dan kuah kastad istimewa+fresh fruits.

milk chocolate bundt cake

the recipe's origin is from hershey's chocolate
originally named as classic hershey bar cake
i didnt use hershey's bar though.. and not even milk chocolate!
i use beryls dark chocolate
so, patut tukar namakah?

this is made for my x-roommate masa matric dulu
now, she's a doktor pakar in hospital temerloh ;)
am proud of you mate! :)
cant wait to go to your open house :D

source: oneperfectbite
Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 1-1/4 cups granulated sugar
• 4 large eggs
• 6 (1.55 oz. each) Hershey’s Milk Chocolate Bars, melted <— 9.3oz
• 2-1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• Dash salt
• 1 cup buttermilk or sour milk
• 1/2 cup Hershey’s Syrup
• 2 teaspoons vanilla extract
• 1 cup chopped pecans <-- i use walnuts

Optional:

• Confectioners’ sugar
• Additional chocolate syrup

Directions:

1. Heat oven to 350 degrees F. Grease and flour 10-inch tube pan or 12-cup fluted tube pan.
2. Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate; beat until blended.
3. Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in pecans. Pour batter into prepared pan.
4. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Sift powdered sugar over top and drizzle with chocolate syrup, if desired. 12 to 16 servings.

Verdict:
the cake is so soft & moist! but it  might be too muak for some ppl :|
as for me.. bak kata mei-mei kawan upin & ipin, "saya suka! saya suka!"
i wish to drizzle the cake with choc syrup tapi takut org bertambah muak plak..
so, i just sifted powdered sugar only..
utk tekak seniri.. i drizzle choc syrup to my heart content.. hoyehhh..

devil's food chocolate cake

pagi ni bangun dengan perasaan tak best
astaghfirullah.. patutnya bersyukur sebab masih bernyawa!
semalam tidur mati! dan termimpi sahabat di opis telah meninggal dunia
saya terasa betapa hampirnya kematian itu dengan diri ini..
tapi bila bangun lupa nak istighfar.. lupa nak bersyukur!
apa yg saya buat? capai hp tgk jam pukul berapa..
dan bukak fb.. tgk notifikasi.. ada birthday sahabat usrah.
hah? lupa ada usrah! apa pun tak buat semalam
lagi sekali perasaan tak best itu datang
astaghfirullahal 'azim..

masa tengah mandi.. kepala rewind menu2 kek yang ada
dalam masa yg sama.. dok fikir bahan2 yg masih dlm stok
walnuts, fruits, coconuts.. semua dah habis.
akhirnya, DFCC ni jadi pilihan..

bila turun kedapur selepas subuh, jam dahpun 7am
tiba2 mixer pulak buat hal! astaghfirullah 'azim...
beater tak boleh insert sebab tepung berketul kat dalam lubang kecil tu
saya beristighfar beberapa kali & muhasabah sekejap
tarik nafas dalam2.. tenangkan diri dulu.. cuba godek2 kembali..
dah cuba berkali-kali masih belum berjaya.. akhirnya biar dia pusing dgn perlahan saja
jenoh jugak menunggu butter+gula kembang.
udahla buat 2adunan sekaligus.
740am baru berjaya masuk oven..
konfem lambat lagi hari ni!

kek ni dah pernah buat dulu tapi tak puas rasa..
then saja ngengade mintak kak yani of KG buatkan.. ;)
konon2 utk bday luqman.. tapi kami anak beranak yg habiskan!
uuu.. very the delisioso! menjilat jari dengan penuh perasaan!
thank you so much kak yani! mmmmuuaaahhhssssssss :-*

nampak macam hedgehog-lah!

sumber: kakyani, sis rima, err.. originally tatau daripada siapa

but this cake really rocks!!!! eh. tetiba macam ganas plak :p

the cake
bahan2:

• 1cwn tepung
• 1/4cwn serbuk koko
• 3/4sdk baking soda
• 1/4sdk garam
• 1/2cwn gula castor
• 1/2cwn gula perang
• 65g butter 
• 1biji telur
• 1sdk vanilla
• 1/4cwn buttermilk
• 1/2cwn air suam

tatacara:

1. panaskan oven ke 170C dan gris loyang 
2. ayak tepung, koko, soda dan garam dan ketepikan.
3. pukul butter dan gula hingga gebu. masukkan telur & pukul sebati.
4. masukkan bahan kering (tepung etc) secara selang seli dgn bahan basah (buttermilk & air).
5. akhir sekali masukkan vanilla dan pukul sebati.
6. tuang kedalam loyang dan bakar 30minit (saya bakar 40min)

the cream cheese layer

bahan2:

• 250g cream cheese
• 125g butter
• 1cwn gula aising
• 1sdk esen vanilla
• sedikit lemon juice (tak letak)

1. pukul cheese dan butter hingga creamy.
2. masukkan gula dan vanilla dan pukul sebati.

the ganache

bahan2:

• 200ml double cream
• 250g dark chocolate
• secubit garam
• 1/2sdb butter <-- saja tambah tadi

1. panaskan cream dgn cara double boil hingga agak2 nak didih.
2. masukkan coklat dan garam dan kacau hingga coklat cair.
3. tutup api dan kacau hingga adunan betul2 sebati.
4. masukkan butter semasa adunan masih panas. 

the assembly

1. tunggu hingga kek sejuk baru sapu cream cheese dan tuang ganache keatas layer cheese.

nota1:

the cream cheese portion agak banyak.. makanya.. separuh adunan dah cukup utk sebiji kek.

nota2:

saya buat 2 adunan..

satu untuk bday sahabat usrah yg tak dpt datang usrah dan tak dapat makan bday kek-nya :p

dan satu lagi konon2 untuk reunion skolah pada sabtu depan tapi saya ingat sabtu esok!

ya rabbbiiiii.. banyaknya dosa! segala benda pun lupa!!!

sila buat solat sunat taubat dgn segera!

supermoist chocolate cake

sedap makan kek coklat yg k.shidah bagi..
muaz mintak ummi buatkan kek utk dia..
kebetulan dah berniat nak cuba resepi ni..
apalagi.. sementara tunngu dough roti naik
godek2 kejap buat kek ni..

tangkap leleh....

resepi dicedok dari dapur sue-hasue

mohon halalkan c&p kat sini ye.. tq :)

Resepi Asal: Chef Zubaidah
By: Alongroz@myresipi.com
Olahan: HaSue@sue-hasue.blogspot.com

Bahan-bahan:

• 100g Serbuk Koko*
• 200g Gula pasir*
• 1 tin Susu sejat*
• 200g Minyak Masak Sayuran*
• 250g Susu Pekat*
• 4 biji Telur - pukul sehingga berbuih
• 150g Tepung Gandum 
• 1 st Soda Bikarbonat
• 1st Baking Powder

Cara-cara

1. Campurkan kesemua bhn bertanda* dan masak dgn api perlahan sehingga licin dan gula cair sepenuhnya. Tak payah sampai menggelegak.
2. Satukan bahan * dgn telur yg di pukul tadi dgn hand whisk. Gaulkan bhn2 kering & campurkan sedikit2 sehingga sebati sambil terus dikacau dengan hand whisk.
3. Masukkan ke dlm tin yg di lapik & minyakkan. Bakar selama 40-45 minit bergantung pada jenis oven. kek ini juga boleh dikukus.
4. Sejukkan dahulu sebelum di hiaskan dgn icing atau ganache.

Penyediaan chocolate ganache:
Bahan2:

• 150g coklat masakan
• 65ml whipping cream <-- saya kurangkan letak 50ml 
• 1 sudu teh mentega
• 1 sudu teh maple syrup <-- saja tambah. tekstur jadik likat!

Cara2:

1. Gunakan kaedah double boiler,cairkan coklat. Kacau sehingga benar2 cair. Tambahkan whipping cream dan mentega. Padamkan api.
2. Sejukkan seketika (bila sejuk sedikit ganache akan sedikit memekat) barulah dituangkan di atas kek coklat yang sudah disejukkan sepenuhnya.

verdict:

senang bangat & sedap bangat! 

mmg supermoist!

updates:
anak dara bawak cuppy-size kesekolah utk dijual.. (she is really business-minded! terbalik kuang dgn ummi dia :p). her friends cakap sedap sangat-sangat! esok dia mintak buatkan saiz besar.. macam kek yang jual kat kedai. haih.. macam2 demand budak2 sekarang ni.. :-|

heaven chocolate tart

dah berhari2 kepingin nak makan something chocolatey
nak buat brownies, adoi.. baru tengok resepi dah terasa kemanisannya!
bila RC tayang chocolate tart ni.. terus save dalam minda - i will make it! soon..
that soon comes today :)
lepas setel masak daging kicap & sayur air utk dinner
terus keluarkan bahan2 buat base tart ni
molek2 ja nak masuk dalam oven, azan maghrib pun berkumandang..

sebelum disejukkan. umpama cermin coklat!

thank you RC for sharing this simple yet very comforting recipe :)
i think its almost time for "that" season of the month :p
suara agak tinggi dgn anak2.. :(
so, this chocolate tart is where i find my solace in..

ngapppp!!!!!!!!!

sumber: ribbonandcircus
kulit/ kerak:

• 1 dan 3/4 digestive biscuit <-- i suppose its a cup measurement
• 1/4cwn serbuk koko
• 4sdb gula icing
• 5sdb (75g) butter cair

isi/ filling:

• 100g butter
• 100g dark chocolate 55% <-- i use 70%
• 100g white chocolate
• 50g nutella
• 1/4tin susu pekat <-- saya sukat 125ml
• apa2 kekacang <-- tak letak

tatacara:

1. kulit/ kerak: masukkan biskut, serbuk koko dan gula kedalam food processor atau dry blender. blend hingga hancur sebati. 
2. pindahkan adunan kedalam mangkuk. tuangkan butter cair dan gaul sebati.
3. tekankan dan padatkan adunan pada acuan tart. bakar 120C selama 10minit atau sehingga kerak jadi keras.
4. isi/ filling: campurkan kesemua adunan filling kedalam periuk dan panaskan dengan api kecil hingga sebati. sejukkan seketika sebelum dituang kedalam kerak tadi. 
5. masukkan kedalam peti hingga filling 'set'

nota:

keluarkan pada suhu bilik sebelum dipotong.. kalau dipotong sejuk2 kemungkinan besar filling akan retak.

 

chocolate muffins for kiddos

i made this muffins for muaz birthday on friday, 11/03/11.
untuk dia bawak ke educare, bagi kat kawan2 & teachers ;)

ummi mintak maaf sayang.. ini saja yang ummi mampu..
kesian anak itu.. dia asyik tanya.. ummi nak buat kek apa?
ummi tanya balik.. boleh tak kalau ummi buat muffins saja?
rasanya dia tak kenal muffins & cuppycake
sebab dia tanya.. nak letak gambar apa atas tu?
huhuhu.. kesian sungguh anak ummi :(
ummi kerastangan nak oiii.. udahle kalut dgn nak packing
malam ni ummi pulun buat muffins chocolate dulu ya..
packing ummi buat esok2 aja..

the black beauty. perahsan :p

sumber: tasteofhome.com

bahan2:

•  2 2/3cwn tepung
• 1 1/2cwn gula <-- saya letak 1 1/4cwn
• 1/2cwn serbuk koko
• 1 1/2sdk baking soda
• 1/2sdk garam
• 3biji telur
• 1cwn sour cream/ applesauce
• 1/2cwn air
• 1/2cwn susu <-- saya guna 1cwn susu, air tak letak
• 1/2cwn minyak sayuran
• 1sdk vanilla extract
• 1/2cwn semisweet chocolate chips

tatacara:

1. panaskan oven 160C. sediakan 24 muffin cups.
2. gaul sebati bahan2 kering: tepung, gula, serbuk koko, baking soda dan garam.
3. dalam mangkuk berasingan, gaul sebati bahan2 basah: telur, sour cream, susu, minyak dan vanilla.
4. masukkan bahan basah kedalam bahan kering dan gaul sebati.
5. masukkan chocolate chips (saya masukkan separuh dan separuh lagi tabur atas adunan dalam muffin cups).
6. tuang adunan kedalam muffins cups lebih kurang 2/3penuh.
7. bakar selama 20-25minit.

ai ai captain! we're ready to go :)

saya oder kotak letak muffins tu dari adik saya, dell@marryme2u

it fits just nice :)

tapi kalau buat cupcake & deco lawa2 laaaagi cantik! huhuhu..

sticker doraemon pun oder dari dell. tengkiu so much cek!!

muaz sengih macam kerang busuk bila tengok sticker tu :D

eh, dua kali pandang.. mcm serupa pulak dengan doraemon tu! hehe..

isi perut dalam brown paper bag

nota:

waduh.. next 2nd batch terlebih liquid! susu+air saya letak 2cwn! *tepuk dahi*

dah sealed dengan sticker baru sedar! dahtu guane?

nak bukak semula semuanya?

aiyaiyai.. ghaplah jingga sungguh!

cuma dapat trace half of it so, kena inform teachers.. pls check.. yg mana nampak tak berapa naik, pls throw away. jadik mcm muffin custards pulak :(

oho! bangun pagi ni with clear minds (walaupun tak cukup tidoq), i decided to try making another batch and send it to school together with the packed ones.. nanti minta tolong teacher gantikan siapa2 yg dapat yang tak jadik tu. hopefully they can help!



queen of sheba

i miss my blog & bloghopping!!!
the lappy had to be warded..
using my cikai hp to browse cost me a major finger-ache
tunggu masuk opis baru boleh ngadap pc..

i realized that after i had some healthy bakes.. i would crave for chocolates!!
specifically, a flourless one.. i still can taste the previous choc torte..
waduh.. memang begitu satisfying the chocoholic in me!

this time i chose a different recipe..
with a name that make ppl turn their head & ask again.. a queen what?
it was made famous by julia child.. the french name is: REINE DE SABA
you can read detail history from bay area bites (although a little bit extensive & off topic :p)
and oh! they relate it with puteri balqis & nabi sulaiman.. queen of sheba = puteri balqis?
if you are into historical data.. here's some readings for you
anyhow, the cake is aptly described as ~ dark, rich, and sophisticated

sumber resepi: seasaltwithfood (from alice medrich book: bittersweet)
bahan2:

• 170g bittersweet chocolate, dipotong kasar
• 150g unsalted butter, dipotong kecil
• 3sdb brandy <-- boleh ganti dgn ribena pekat tapi saya abaikan saja
• 1/8sdk pure almond extract (optional)
• 1/8sdk sea salt
• 1/2cwn unblanched whole almonds <-- saya ganti 3/4cwn ground almonds
• 2sdb tepung 
• 4biji telur, diasingkan
• 3/4cwn gula
• 1/8sdk cream of tartar
• gula aising 

tatacara:

1. panaskan oven 190C dan line cake pan dengan parchment paper. (saya guna loyang ciskek 9inci)
2. cairkan coklat dan butter dengan cara double boil. masukkan ribena, almond extract dan garam. ketepikan dulu.
3. hancurkan kacang bersama tepung didalam food processor. (saya gaul sebati ground almonds dan tepung). 
4. gaul sebati kuning telur dengan 1/2cwn gula. masukkan adunan coklat kedalam adunan kuning telur.
5. sementara tu, pukul putih telur hingga foamy. masukkan 1/4cwn gula sedikit demi sedikit dan pukul dengan kelajuan sederhana-tinggi hingga terbentuk puncak keras (stiff peak - kalau terbalikkan bekas adunan putih telur tak tumpah).
6. kaupkan 1/4adunan putih telur dan juga almonds+tepung tadi kedalam adunan coklat. kaupbalikkan hingga sebati.
7. masukkan kesemua baki adunan putih telur dan kaupbalik hingga sebati. 
8. tuang adunan kedalam loyang dan bakar selama 25-30minit.

nota: 

seeloknya guna loyang 8inci.. baru tak penyek kek tu :p

serve dengan whipped cram atau icecream.

chocolate self saucing pudding

sejak rabu lepas berazam nak buat puding ni..
tapi baru hari ini kesampaian.. alhamdulillah...
cuma agak terkilan.. sebab niat asal nak bawak balik kampung
tapi tak berkesempatan..
dikampung pula.. sibuk dgn mengemas & kenduri naik rumah :)
oh! sungguh damai & nyaman udara & suasana di kampung..
alhamdulillahi 'ala kulli haal..

sumber: nzfavouriterecipe
bahan2:

• 100g butter, dicairkan
• 1cwn gula <-- saya kurangkan 2sdb
• 2sdb serbuk koko
• 1 1/3cwn tepung gandum
• 4sdk baking powder
• 1/4sdk garam (kalau guna butter bergaram, letak secubit ja)
• 2/3cwn susu segar
• 1cwn gula perang
• 1/2cwn gula <-- saya tak letak
• 4sdb serbuk koko
• 2cwn air panas menggelegak

tatacara:

1. panaskan oven ke 180C, sediakan loyang kaca 13x9inci (kalau guna loyang kecil, adunan akan membuak keluar dari bekas semasa pembakaran). 
2. cairkan butter dan masukkan gula dan serbuk koko. gaul sebati.
3. tambah tepung, baking powder dan garam, gaul sebati.
4. tuang susu dan vanilla. gaul sebati dan masukkan kedalam loyang kaca.
5. satukan 1cwn gula perang dan 4sdb serbuk koko. tabur keatas adunan dalam loyang tadi.
6. tuang air panas mendidih keatas belakang sudu, kedalam adunan tadi.
7. bakar selama 40minit.

verdict:
nikmatnya perasaan puding ni di tekak ini..
memang enak dimakan panas2 bersama aiskrim vanilla. just perfect!

tengok rupa dalam bekas ni memang tak menyelerakan.. kan?
no no no.. never ever judge the cake by its look ;)

devil's food choc cake david lebovitz

made this DFCC for an old friend.. my schoolmate, deskmate to be exact ;)
we havent met for 5years, ever since she went to holland
following her hubby doing his MPhil..
they are back now, with an addition of family member..
a twin girls which look so very alike!
today i can differentiate them sebab pakai baju lain
next time i see them, i dont think i can pinpoint.. this is asmaa', this is husna
masyaallah.. beautiful twins.. and my friend.. am amazed at her ability & energy..

she cares for her own children.. 5 of them age from 10yo to 10mnths
all on her own.. without a helping hand! subhanallah.. she is so great!!!
and her children.. everyone who has met them will fall in love with them!
they are so very sweet & demure, sangat sopan santun & no jerit2 here & there
(huhuhu.. very the opposite of mine to be exact!)

anyway, i'm glad the kids and their ummi enjoy this DFCC very much..
i just want to try.. different recipe of DFCC from previous effort
( o yes.. i love sis rima's DFCC as well!!)
when i read the recipe.. i feel like there's nothing special
but i was wrong! i suppose its the cake flour, which make the cake so very soft!
next, i will try nigella's DFCC, insyaallah..

source: davidlebovitz
For the cake:

• 9 tablespoons unsweetened cocoa powder
• 1½ cups cake flour (not self-rising)
• ½ teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 4 ounces (1 stick) unsalted butter, at room temperature
• 1½ cups granulated sugar
• 2 large eggs, at room temperature
• ½ cup strong coffee (or water)
• ½ cup whole or low-fat milk

For the ganache frosting:

• 10 ounces bittersweet or semisweet chocolate, coarsely chopped
• ½ cup water (or cream)
• ¾ cup (1½ sticks) unsalted butter

1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
2. Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.
3. To make the cake layers, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
4. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
5. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.
6. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
7. To make the frosting, melt the chopped chocolate with the water (or cream) in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water.
8. Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable, which may take about 1 hour at room temperature.

To frost the cake:

Run a knife around the inside of each of the cakes which will help release them from the pans. Tilt one cake out of the pan, remove the parchment paper from the bottom and invert it back onto a cake plate. Spread a good-sized layer of icing over the top. Top with the second cake layer and spread the top and sides with the remaining icing as decoratively as you want.

Storage: Cake is best the day it is made, although it’s fine the next day. Store at room temperature under a cake dome. Just be sure to keep cake out of the sun in the meantime.

CBBS & the MASTRADs!!

alhamdulillah.. finally its here!!!
sekian lama menunggu sampai naik saspen!
sampai terlintas pos opis or posmen curi! astaghfirullahal'azimm..
berdosanya diri ini berburuk prasangka! :(

thank you sis rima! am so delighted!
sayang pulak nak guna.. rasa mcm nak frame-kan pun ada! hehe..
anyway, i decided to share this present with kak shidah..
so that sama2 rasa happy! horayyy!!
nanti akak o-som nak pilih mana satu ye ;)

and this CBBS (chocolate bottom banana square).. dah lama kuidamkan..
cuma tunggu kemunculan banana je.. lambat betul nak muncul :p
ku menunggu bagaikan pungguk rindukan bulan!
2hari yg lalu, cik abe beli pisang yg sgt2 comel.. besar sikit je drp ibujari nih..
tapi tak laku pulak.. budak2 tu tak tergoda langsung!
kalau pisang berangan tu mmg sekejap je hilang dari pandangan..
(sampai kena sorok la kalau berhajat nak di'kek'kan)
sang ibu berasa sangat2 gumbira pabila pisang2 itu hampir tidak disentuh!
ini satu peluang baik.. memang pucuk dicita ulam mendatang ;)
maka, pada kamis malam jumaat, jam 9mlm, tamatlah riwayat pisang2 tersebut..
dan tercapailah hajat sang ibu nak menjamah CBBS ini..
alhamdulillah....

oh, nak baking kena ada alasan kukuh!
maka alasan utk CBBS ini adalah utk teman2 usrah :)
(pengganti diri sebab tapi tak dapat join usrah hari ini...)

dah berjaya rotate gambar! hoyehhhh!!!!!

sumber: anie of metearoha
terjemahan : hanamemories.blogspot.com

Bahan-bahan

• 1/2 cawan butter
• 1 cawan gula <-- saya kurangkan 3/4cwn
• 1 biji telur
• 1 sk esen vanila
• 1 1/2 cawan pisang lenyek (lebih kurang 3biji size medium)
• 1 1/2 cawan tepung gandum
• 1 sk baking powder
• 1 sk baking soda
• 1/2 teaspoon salt
• 1/4 cawan serbuk koko - hana buh 2sb je
• 1 cawan chocolate chips dan kacang nibs

Cara-cara

1. Dalam mangkuk, pukul butter dan gula. Masukkan telur, esen vanila dan juga pisang lenyek. Pukul sebati.
2. Dalam mangkuk lain, satukan tepung, baking powder, soda dan juga garam. Ayak dan masukkan ke dalam adunan. Gaul sebati.
3. Bahagikan kepada 2 bahagian. Masukkan satu bahagian dengan serbuk koko dan kacau rata. Griskan loyang 9 x 13-inci.. Tuang adunan secara berselang seli atau ikut suka. Taburkan choc-chips dan almond/kacang nibs.
4. Bakar suhu 170 selama 30min atau hingga masak. Sejukkan dan potong 24 square.

verdict:
saya memang peminat coklat + banana
maka.. verdict yg ditulis disini amatlah bias!
of course i like it soooo soooo soooo much!!!
nikmatnya makan chocolate+banana..
the texture is somewhere between cake & fudgy brownies
muchos gracias anie.. for sharing the recipe :)
ptg ni kena jogging 2km!!! :p

cake truffles a.k.a cake balls

this cake truffles has been calling me
since i managed to crushed 7 out of 10
chocolate gingerbread cake
which is baked in mini bundt silicon pan
(i keep tight - in fridge & its still edible after a week)

how do i make my cake truffles?
its pretty simple..

all you need is..
cake - any cakes - homemade or store bought - the choice is in your hand :)
frosting - any kind of frosting - cream cheese? choc? heavy cream?
chocolate topping & its condiment - choc rice, choc colors, nuts, etc.

sebelum mekap

tatacara:

1. hancurkan kek guna garfu atau masukkan kedalam food processor (saya guna garfu je..)
2. masukkan frosting (saya guna heavy cream) kedalam kek yang dah hancur. gaul sebati. jumlah frosting agak2 cukup bagi kek boleh dikepal.
3. kepalkan kek atau senduk dengan ice-cream scoop (saya guna sudu bulat saiz 1tsp) dan bulatkan kek yang dah dikepal tadi. letak atas dulang yang berlapikkan kertas tekap atau baking sheet ~ dah jadi cake ball ;)
4. masukkan dalam peti sejuk sekurang-kurangnya 1jam.
5. cairkan chocolate dengan cara double boil dan keluarkan sebahagian cake ball tadi.
6. celupkan kek kedalam coklat dan tabur condiments masa coklat masih basah. buat hingga selesai.
7. sejukkan cake ball dalam peti ais sebelum dihidangkan.

sesudah mekap

nota:

saya buat kecik2 ~ 1tsp sudu bulat - dapat 28biji dan guna 100g coklat masakan utk topping.

kek & frosting tak boleh nak agak.. silap tak timbang dulu :(

susah nak hilang tabiat buat kerja campak2 nih {sigh}

speedy chocolate muffins

the speedy turn slowy!
kes bakar tak cukup time..
dah setel posing baru perasan..
eh! masih lembikla! hahaha..
off you go into the oven again..



asal-asalan nak posto ke academic affairs

akhir-akhiran tak kesampaian

akibat kesibukan yang nyaris-tak-cukup-nafas

dah bukan rezeki mereka..

anyway, this speedy turn slowy choc muffins

is so very sedap! so very lembut! so can eat a lot because not-so-manis

thank you anie!!!

sumber: me te aroha

bahan2:

• 250g tepung
• 2sdk double-acting baking powder
• 1/2sdk garam
• 25g serbuk koko
• 125g gula castor (dah dikurangkan ikut sukatan anie)
• 175ml susu
• 100ml sunflower oil (anie guna melted butter, saya guna minyak jagung)
• 2biji telur, dipukul sedikit
• 1-2sdk vanilla
• 75g choc chips

tatacara:

1. panaskan oven 170C dan lapik loyang muffin dgn kertas cawan.
2. ayak bahan2 kering: tepung, baking powder, garam dan serbuk koko.
3. masukkan bahan2 basah: susu, minyak, telur, vanilla dan choc chips. gaul sebati perlahan2.
4. sudukan kedalam kertas cawan dan bakar lebihkurang 20minit.

nota:

saya ikut anie.. tabur choc chips sebelum bakar.

rasanya sesuai kalau ditukar nama jadi choc chips muffins ;)

kan anie?

:D

chocolate cheesecake - an order

my opismate asked me to bake choc cheesecake
i said yes.. and will bring it on monday
come sunday, we were out half day
nun sampai ke empire semata2 kerna macaron!
sampai rumah dah kepenatan..
lepas dinner terus flat!

so, i asked for one day delay..
now, here i am.. updating the blog
while awaiting for the cheesecake to be cooled ;)

sinful! sinful! sinful!

source: joyofbaking
bahan2:

• 1 1/2cwn oreo <-- rasanya 2cwn lebih berpadanan
• 75g butter, dicairkan
• 12oz dark chocolate, potong kecil
• 3 x 8oz cream cheese
• 1cwn gula
• 3biji telur
• 1 1/2sdk esen vanilla
• 1cwn sour cream <-- saya guna 1/2cwn sour cream+1/2cwn heavy cream (sour cream tak cukup stok!)
• topping: 1/3cwn heavy cream + 4oz dark choc

tatacara:

1. base: gris loyang springform 9inci dan panaskan oven 180C.
2. sediakan base: gaul biskut hancur bersama butter cair dan tekan pada dasar loyang. simpan loyang dalam freezer sementara buat filling.
3. filling: panaskan coklat secara double boil dan biar sejuk sekejap.
4. pukul cream cheese hingga lembut. tambah gula dan pukul sebati.
5. tuangkan coklat yg dah sejuk sikit kedalam adunan cream cheese dan pukul sebati.
6. masukkan telur sebiji demi sebiji. masukkan esen vanilla.
7. masukkan sour cream dan pukul perlahan2.
8. bakar selama 50-55minit.
9. topping: didihkan heavy cream dan tuang keatas coklat yang dah dipotong kecil2. tuang dan ratakan keatas kek yang telah disejukkan (saya sejukkan semalaman).

nota:
lepas 30minit nampak macam merekah.. so, saya turunkan sikit suhu = 170C
saya bakar extra time ~10min sebab resepi asal guna loyang 10inci.. loyang saya 9inci maka kek lebih tebal.. perlu lebih masa utk masak..

easiest chocolate snack cake

i made this chocolate snack cake purposely.. only..
for making the black forest trifle
as per requested by antinor..

i found that this is the easiest and simplest
chocolate cake i ever made!
and the taste is not being compromised either!

source: betty crocker cooking book
bahan2:

• 1 1/2cwn tepung
• 1cwn gula
• 1/4cwn serbuk koko
• 1sdk baking soda
• 1/2sdk garam
• 1/3cwn minyak jagung
• 1sdk cuka putih
• 1sdk esen vanilla
• 1cwn air sejuk

tatacara:

1. panaskan oven 180C dan gris loyang 4segi bersaiz 8inci.
2. gaulkan bahan2 kering guna whisker: tepung, serbuk koko, soda dan garam.
3. dalam mangkuk kecil, sebatikan minyak, cuka dan esen vanilla.
4. dengan kadar segera.. tuang dan gaulkan minyak dan air sejuk kedalam mangkuk bahan2 kering.
5. tuang kedalam loyang dan bakar selama 20-25minit.

verdict:
mak mertua siap kata.. eh! dah siap?
ngee...
tekstur kek memang lembut!
and look ummi! no egg!!
:D

great for snacking ;)

chocolate pudding

while waiting for the cheesecake
i made this chocolate pudding..
since i have 3egg yolks sitting idle in the fridge

this is my breakfast today ;)

source: lupa! the printed recipe hilang ntah kemana :(
bahan2:

• 2cwn susu
• 1/2cwn gula
• 1/3cwn serbuk koko
• 3biji kuning telur
• 6tsp tepung jagung
• 2tsp esen vanilla
• 1/4tsp garam

tatacara:

1. panaskan 1 1/2cwn susu, gula dan serbuk koko dalam periuk hingga mendidih. kacau dengan whisker hingga sebati. tutup api, biarkan sekejap.
2. dalam mangkuk lain, whisk kuning telur, 1/2cwn susu, tepung jagung, esen vanilla dan garam. tuang adunan susu+koko tadi kedalam adunan telur. kacau sebati.
3. tuang kembali keseluruhan adunan kedalam periuk dan kacau hingga mendidih. dah didih, kecilkan api dan terus kacau hingga likat (dalam 2-3minit).
4. tuang kedalam cawan kecil dan cover mulut cawan dengan plastic clingwrap.
5. sejukkan sekurang-kurangnya 3jam sebelum menjamu selera.

nota:
saya dapat 5gelas kecil..

verdict:
adikkecik makan panas2 habis 1gelas!
hantu coklat macam mak dia jugak :p
puding ni lembik je.. memang kena cedok terus dari bekas
makan dengan aiskrim vanilla memang best!

chocolate velvet fudge cake

ini aja birthday cake nuha?
waduh.. syahdu ummi tau!
sorry son.. ummi kerastangan :(

kek ni sangat2 padat & fudgey
needs ice cream to go with it
otherwise, sepotong pun susah nak habiskan

ye.. ni je la besdey kek anak kecikku..

yes. she loves chocolate! see how she dig into the choc sauce?

happy birthday to you nuha!

sumber: rose levy berenbaum
adaptasi dari: cakeonthebrain
bahan2:

• 3/4 cup plus 1 tablespoon (sifted before measuring) cocoa powder
• 1/2 cup boiling water
• 3 large eggs, at room temp
• 1/2 cup water
• 2 1/4 teaspoons pure vanilla extract
• 2 1/4 cups plus 2 tablespoons, sifted into the cup and levelled cake flour
• 1 1/2 cups superfine sugar
• 3 teaspoons baking powder
• 3/4 teaspoons salt
• 8 oz unsalted butter (at 19degrees to 23 degrees C)

tatacara:

1. preheat oven 160C dan gris bundt pan & tabur tepung/ serbuk koko.
2. gaulsebatikan serbuk koko dengan 1/2cwn air panas mendidih. cover dengan plastik dan simpan dalam peti sejuk sekejap (dalam 10minit).
3. dalam mangkuk sedang, sebatikan bahan2 cecair: telur, 1/2cwn air dan vanilla.
4. dalam mixer,dah masukkan tepung, gula, baking powder dan garam dan kacau sebati.
5. tambahkan butter dan adunan koko tadi dan pukul dengan kelajuan perlahan dan seterusnya naikkan ke kelajuan sederhana dan pukul 1 1/2minit. scrape dinding bekas.
6. tambahkan adunan telur separuh dan pukul 30saat baru tambah sebahagian lagi dan pukul lagi hingga sebati.
7. tuang adunan kedalam loyang dan bakar 50minit.
8. sejukkan kek (dalam 15minit) sebelum di keluarkan dari loyang.

chocolate sauce:

• 3/4cwn heavy whipping cream
• 1/4cwn glucose syrup
• 4oz dark chocolate
• 1oz butter

1. potongkecil dark coklat dan butter dan masukkan dalam mangkuk besi/ kaca yang tahan panas.
2. panaskan whipping cream hingga agak mendidih (cukup setakat berbuih2 digigi periuk).
3. tuang cream panas kedalam mangkuk berisi coklat dan butter. gaul sebati menggunakan whisker.
4. masukkan glucose syrup dan gaul lagi.
5. tunggu sejuk sikit dan agak pekat (kalau nak lagi pekat masukkan dalam petisejuk sekejap) dan tuang keatas kek tadi.

prune & chocolate torte

am a self confessed chocoholic :p
almost everyday cik abe akan belikan coklat :D
siap berebut dengan anak! hahaha.. buruk perangai mak ni tau!

stok kunyahan anak2 (dan mak :p) dlm fridge dah zero
itu yang menggigil2 nak buat choc torte ni..
dah lama dok aim.. dah lama beli prune..
(prune pun dah tinggal separuh bekas!)
baru sekarang terlaksana..
alhamdulillah..

sumber: bbcgoodfood
bahan2:

• 250g prune <-- saya letak 200g je (kes tak cukup stok)
• 4tbs brandy <-- saya ganti ribena tapi buat pekat drpd biasa
• 25g serbuk koko
• 100g coklat masakan
• 50g butter
• 100ml air panas
• 175g gula castor <-- saya kurangkan ke 155g
• 4biji putih telur <-- saya guna 3biji putih telur (sebab dah cukup 4oz)
• 85g tepung
• 1sdk serbuk cinnamon

tatacara:

1. rendam prune dalam air ribena.
2. panaskan oven ke 170C dan gris loyang springform 9inci.
3. masukkan serbuk koko, coklat masakan, butter, air panas dan 140g gula kedalam periuk sedang dan panaskan adunan atas api kecil dan kacau hingga sebati. tutup api dan sejukkan pada suhu bilik.
4. pukul putih telur hingga soft peak terbentuk. masukkan baki gula dan pukul lagi hingga stiff peak terbentuk.
5. ayak tepung dan serbuk cinnamon kedalam putih telur dan kaupbalikkan perlahan-lahan dengan menggunakan sudu besi.
6. tuang adunan coklat tadi kedalam putih telur dan kaupbalikkan hingga sebati.
7. tuang adunan kedalam loyang. susun prune atas adunan (prune akan tenggelam) dan tuang baki ribena keatas adunan.
8. bakar selama 30minit.
9. hidang bersama krim atau krim fraiche (saya makan gitu jek.. atau hidang dengan eskrem vanilla)

makan camtu ja.. gone in 1day.

verdict:

shedap!!! (semua pun sedap :p)

tapi kalau cik abe kata sedap memang sedap sungguh!

sebab benchmark dia memang tinggi

compare dengan bini yg semua pun bedal ni.

kek lembut dan tak sepadat torte yang pernah buat sebelum ni..

maybe sebab ketiadaan kuning telur?

rasa masam2 manis prune yang direndam dalam ribena

membuatkan torte ni lain perasaannya & lebih special.. :)