Miss Emma Smith's War Cake

plan asal nak buat kek ni utk department meeting
but i skipped this month's meeting due to mc
so, resepi ni diperam hinggalah pagi ini..
buat utk bekal perjalanan mertua & adik ipar
kebetulan butter cuma tinggal 2sdb.. (huhuhu..)

menurut original source:
"This recipe is a war cake, born out of necessity,
since it includes no eggs, butter or milk"
hari ni semua penduduk kl terpaksa berkabung..
jalan utama dlm kl semua ditutup. rasa macam perang-kah?
nehi.. kalau perang nk ngadap pc ni pun xdak peluang!

tapi teringat videoclip yg saya tengok smlm..
kesan kejatuhan empayar uthmaniah.. sungguh syahdu..
sungguh memilukan.. porak peranda dunia islam tak usah dikata..
bukan setakat masyarakat palestin diusir dari negara sendiri..
bukan setakat kaum yg dilaknat Allah menduduki palestin secara haram
malah lebih kejam lagi.. jutaan umat islam dibunuh!! bukan sekadar dipalestin,
di algeria.. di chechya.. di iraq.. disana sini...!! tapi apa yg kita buat? dok buat kek aja??
apa kita nak jawab di hadapan Allah kelak??? astaghfirullah.. astaghfirullahal 'azim...

sumber: deliciousinspiration

• 3 cups all-purpose flour
• 2 cups plus 1 teaspoon hot water, divided
• 2 cups brown sugar <-- i reduced to 1 3/4cups
• 2 tablespoons lard (or butter)
• 1 cup raisins
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon baking soda

1. In a medium saucepan, add 2 cups of the hot water, brown sugar, lard, raisins, salt, spices and cocoa powder and cook over medium-high heat until it comes to a boil.  Stir constantly for 5 minutes, then remove from the heat and let it cool until it reaches room temperature.
2. In a large bowl, measure out the flour and set aside.  Preheat the oven to 300 degrees F. and line the bottom of a 9x5” loaf pan with wax paper, then spray the paper and sides of the pan with cooking spray. 
3. Dissolve the baking soda in 1 teaspoon of hot water, then stir into the brown sugar mixture.  Pour everything into the flour and mix well, then scrape the batter into the prepared pan.  
4. Bake for 45 minutes to an hour and 15 minutes, or until a toothpick inserted in the center comes out clean.  Let it cool for about 20 minutes in the pan, then invert onto a wire rack to cool completely.  Wrapped in tinfoil, the cake will get spicier and keeps up to a week.

verdict:
simple kek yg mengenyangkan!
tapi bila tengok lagi sekali link video diatas, perut kembali memulas2 :|

cranberry yogurt cake

this is made for our monthly technical staff meeting

source: kak shidah

Adapted from Anncoo

• 150g Butter, softened
• 1 tsp Vanilla extract
• 200g brown sugar <-- saya letak 180g
• 2 Large eggs (70g each)
• 185g Plain flour - sifted
• 75g Self raising flour - sifted
• 270g low fat yoghurt (2 small tub) <-- saya letak 200g yogurt
• 100g Dried Cranberries - grind coarsely and toss with 1 tbsp plain flour from the 185g plain flour
• 50g Walnuts - grind coarsely. 

Method:

1. Preheat Oven to 165C. Grease two loaf pans (saya guna satu je loaf pan besar bersaiz 9x5inci) with butter and dust flour evenly, knock out the excess flour or spray Non-Stick Spray evenly in pan, set aside.
2. Beat butter, vanilla extract and sugar in a mixing bowl until light and fluffy. Add in eggs, one at a time until combined. Transfer to large bowl.
3. Fold in sifted flours and yogurt, in two batches with a rubber spatula.
4. Lastly add in dried cranberries and walnuts and fold well.
5. Spread mixture into pan, bang pan on table twice to settle the content. and bake for about 45-50 minutes or till the skewer comes out clean.
6. Leave cake to cool in pan for 20 minutes and remove cake then place on to rack to cool completely.

verdict:
sesedap rasa ja nak kurangkan gula.. hasilnya.. kek tu rasa masam! masam yogurt. kak shidah dah kurangkan gula by 20g dan saya kurangkan lagi 20g. kalau buat sekali lagi (i think i will!!) saya takkan derhaka lagi.. saya akan menten gula 200g, ikut k.shidah ;)

pineapple & walnut cake

saya dok bertagak seharian nak buat ke tak kek utk birthday cik abe
since budak2 tanya.. since adik2 ipar & ibu mertua ada dirumah
since ciskek dah habis licin.. since masak lasagne ja pun for dinner
buat ajalah!

sumber: thecakedcrusader

Ingredients

• 200g / 7oz unsalted butter, at room temperature
• 140g / 5oz caster sugar
• 3 eggs
• 255g / 9oz self raising flour
• 225g / 8oz drained canned crushed pineapple – save the juice for the icing
• 55g / 2oz walnuts, chopped
• 2 tablespoons warm water

Optional glace icing: <-- i dint do this. i just use red velvet cheesecake topping

• 200g/ 7oz icing sugar
• 3 tablespoons pineapple juice, from the can of pineapple
• To decorate: walnut halves

Method 

1. Preheat the oven to 180˚C/ fan oven 160˚C/350˚F/Gas mark 4.
2. Line a 20cm round springform tin with baking paper.
3. Beat together the butter and sugar until light and fluffy. This will take several minutes so don’t skimp and move on too quickly.
4. Add the eggs, one at a time, beating as you go. If the mixture looks like it might curdle add a little of the flour. (If you spent long enough whipping up the butter and sugar, the mix shouldn’t curdle).
5. Fold in the flour.
6. Stir in the pineapple, walnuts and warm water.
7. Spoon into the prepared cake tin and level the surface.
8. Bake for approximately 1 hour – 1 hour 15minutes or until a skewer inserted into the cake comes out cleanly.
9. Place the cake, still in its tin, on a wire rack and leave to cool.
10. Remove the cake from the tin when it is cool enough to safely handle, and then leave the cake on the wire rack until cool.
11. The cake will store for several days in an airtight container.
12. If you wish to make the glace icing simply combine the icing sugar and pineapple juice in a bowl and whisk until you have a thick white icing. <-- i poke the cake with lidi & pour the syrup all over the cake then i frosted with the cream cheese topping.
13. Pour onto the cake, it will run down the sides a little but not too much.
14. Place walnut halves on top for decoration
15. Bask in the glory of the wonderful thing you have created. 

nampak mcm kering sbb baru keluar peti.

verdict:

the cake is not manis at all!!! sesekali tergigit nenas tu baru rasa manis.

saya makan lepas keluar dr peti es so.. rasa kek tu macam kering skett..

tapi penambahan cream cheese as topping really adds a wonderful flavor!

adik ipar kata kalau ada layer cream cheese tengah2 mesti lg best!

red velvet cheesecake for july

i lurvvvvvvvvvve july! why?
because our birthdays are in july  :)
yup! me & hubby.. both are born in july
differs only a week, and a year ;)

and my adik ipar also
and my kakak ipar also
both are born in july as well!

hmm.. time ni teringat opis lama dulu..
berderet2 birthdays in july.. one after another..
from 3rd july sampailah 30th july!
rindu masa yg lalu itu!

ok. i made this rvcc for my adik ipar
who came all the way from kelate - for a meeting in kl
kek untuk cik abe? pls go buy your own-lah!
merajuk sbb dia kata delicious rvc is so sedap but i beg to differ. its too dry!
and he really love wondermilk cupcakes! sgt kerap dibelinya tau. sedih!

i've made this red velvet cheesecake before
but after studying the perfect cheesecake recipe
i twist it a little bit.. konon2 nak dapatkan perfect red velvet ciskek :p
yet, the changes are too subtle.. macam takdak beza ja??
dan lagi best, i don't remember the taste of previous rvcc!
cemana nak benchmark? jeng!

the final slice..

below is the twisted recipe.. the original recipe kat sini
sumber: recipegirl or grouprecipes (originally from southern living magazine)
bahan2 base:

• 17keping biskut oreo <-- saya tambah lagi sekeping & keluarkan cream
• secubit gula castor
• 1/4cwn butter cair

bahan2 cheesecake:

• 3ketul cream cheese 250g
• 1 1/4cwn gula castor
• 4biji telur, dipukul sedikit
• 3sdb serbuk koko
• 1/2cwn sour cream
• 1/2cwn buttermilk
• 1/2cwn heavy cream
• 1sdk cuka
• 2sdk vanilla
• 2sdb red food coloring 

bahan2 frosting:

• 1ketul cream cheese 250g
• 1/4cwn butter, dilembutkan <-- 2sdb butter
• 2cwn gula aising, diayak <-- 1cwn gula aising
• 1sdk vanilla

tatacara:

1. panaskan oven 160C dan sediakan waterbath. balut bahagian luar loyang springform dengan aluminium foil, sebaik-baiknya 2 lapis.
2. base: hancurkan biskut dan gaul bersama gula dan butter cair. tekapkan adunan kedalam loyang springform 9inci. (saya simpan dalam freezer sementara buat cheesecake)
3. cheesecake: putar cream cheese bersama gula hingga lembut. masukkan telur dan bahan2 lain dan putar dengan kelajuan perlahan sehingga adunan sebati. tuang adunan keatas base tadi.
4. bakar secara waterbath/ bain-marie pada suhu 160C selama 80-85minit. biar cheesecake dalam oven lebih kurang 30minit baru keluarkan pada suhu bilik. sebelum buka springform, sisipkan pisau tajam disekeliling kek. sejukkan dalam petisejuk semalaman.
5. frosting: pukul creamcheese dengan butter hingga lembut. masukkan gula aising sedikit demi sedikit. masukkan vanilla dan pukul sebati. sapu atas kek yang dah sejuk.

nota:

the highlighted in kelabu is the minor changes. 

verdict:

its kinda not too padat ciskek.. soft and moist.
but i can barely finish one slice at one go!
tapi adik iparku boleh makan 2 slice skali hadap!

rosebud madeleine

saya buat madeleine ni sabtu malam jumaat.. <-- bukan patutnya jumaat malam sabtu ka? :p
tatkala kepala kata rest
kaki turun jugak kedapur
tangan terus keluarkan butter dll.

saja nak try buat sebab nak guna rosewater
beli dulu semata2 nk buat puding arab ~ muhallebi
nak guna 1sdb tp terpaksa beli sebotol besar!
dan dlm madeleine ni pun cuma guna 1sdb
bila nak habih??

sumber: nigella's baking book

• 5 Tbsp unsalted butter + 1 Tbsp, divided
• 2 Tbsp granulated sugar
• 1/3 cup all purpose flour
• 1 large egg
• 1 pinch of salt
• 1 Tbsp rosewater 
• 1 Tbsp confectioner sugar (optional)

1. Melt the butter over very low heat. 
2. Remove 1 Tbsp of melted butter into another container. Leave the rest 5 Tbsp to cool.
3. Combine egg, sugar, and salt in a bowl and beat with a electric mixer on high for at least 5 minutes until mixture is lightly yellow and resembles mayonnaise
4. Sift flour over mixture. Fold it in just until combined.
5. Fold in rosewater and cooled 5 Tbsp of butter until combined.
6. Cover and refrigerate for 1 hour.
7. Take out the bowl and leave at room temperature for 30 minutes
8. Meanwhile, pre-heat over to 425 F. Butter a madeleine pan with the remaining butter.
9. After 30 minutes of resting in room temperature, start filling the pan with small spoonful of "dough." Use about 3/4 tsp size so that each well looks 3/4 full. Just drop the dough without forming it. It will melt and fill the well in the over before rising.
10. Bake fo 8-10 minutes until the edges of cookies are golden brown.
11. Remove them immediately from pan onto a cooling rack. 
12. Dust with confectioner sugar before serving.

Note: 
If desired, rosewater can be replaced with vanilla extract. Just use 1 tsp instead of 1 Tbsp. This can be added to the egg mixture first.

Verdict:
some might like it.. i prefer the lemony taste madeleine :|

nigella's coca-cola cake

this is indeed not in my to-do list
tapinya buat jugak sebab taknak kasik anak teruna minum pepsi
hahaha.. taknak kasik minum tapi taruk dlm kek! what an irony!
ok. kek ni saya buat utk b'day kakak ipar di semenyih.
this is not really a birthday cake.. its a GIFT cake ;)
(adik ipau sudah pokai di awal bulan!)
anyway, i suppose she already have a proper bday cake from her daughters

sumber: nigella's how to be a domestic goddess
The Cake:

• 200g plain flour
• 250g golden caster sugar <-- i used regular caster & reduce to 195g
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• 1 large egg
• 125 ml buttermilk (or 30g yogurt mixed with 100ml semi skimmed milk)
• 1 teaspoon vanilla extract
• 125g unsalted butter
• 175 ml Coca Cola <-- i used pepsi
• 2 tablespoons cocoa

Icing:

• 225g icing sugar
• 2 tablespoons butter
• 3 tablespoons Coca Cola <-- pepsi
• 1 tablespoon cocoa powder
• 1/2 teaspoon vanilla extract

1. Preheat the oven to180c/gas mark 4 and line 22-23cm springform tin with foil.
2. In a large bowl, combine the flour, sugar, baking soda and salt. Beat the egg, buttermilk and vanilla in a measuring jug. In a heavy-based saucepan, melt the butter, cocoa and Coca Cola, heating it gently. Pour into the dry ingredients, stir well with a wooden spoon, then add the liquid ingredients from the measuring jug, beating until it is well blended.
3. Pour into a measuring jug and then pour into cake pans. Leave to stand for 15 minutes in the pan before unmoulding.
4. Prepare the icing: Sift the icing sugar and set aside. In a heavy-based saucepan, combine the butter, cola and cocoa and stir over low heat until the butter has melted. Remove from the heat. Add the vanilla and spoon in the sifted icing sugar, beating as you do so, until you’ve got a spreadable but still runny icing. While the cake is still warm, pour the icing over it. Leave to cool before transferring to a serving plate.

verdict:
the cake is moist awrite but..
the icing is toooooooooo sweeeeeeeeeeeeeeet!
next time (if there is!) i'll make the cake only :|
ok, there might be next time since i have another can of pepsi
but i'll make it into cuppies instead.. and use normal choc ganache for frosting.
boleh kena kencing manis tahap kronik if i were to lick the coke frosting!

update:
when you eat the icing with the cake.. the sweetness of the icing is quite bearable.
there was a change of plan.. we didnt go to my sil house (jem sgt kritikal on friday nite) and i brought this cake for a mini reunion the next day.. all my friends love it! semua kata sedap! and yet.. if i were to highlight this to my cik abe.. he would say, "benda free memangla sedap!" aiyaahhhh.. so very un-encouraging! nasib baik telinga cik adik nih mcm kulit gajah.. katalah apa pun.. i will still bake and bake and bake! :p

upside down pizza

mula2 tgk resepi ni, dlm fb kak shidah..
kak shidah was tagged by her friend
tp kita pulak yg sibuk2 jot down the recipe :p
about two weeks later, tgk kat dapur arah plak
amboi.. menggoda sungguh! takleh jadik ni.
semalam niat nak buat tapi kepala sgt weng
berpinau2 berpusing2. berdiri macam tak jejak lantai. duduk macam nak tumbang.
bila bangun tidur (ye.. tidur di petang hari) tgk2 cik abe dah belikan nasi mandy
alhamdulillah.. 2 tapawer je tapi kenyang makan sekeluarga (including makcik!)

hari ni dah niat nak buat pizza tungging terbalik ni pepagi lagi
aduhai.. pinau pening berpusing belum hilang rupanya
patutlah dokter bagi mc sampai 2hari..
dia dah agak pening ni akan berlanjutan kot?
tengkiu dokter! i leb you!
jarang2 skali g klinik.. skali g dpt mc 2hari! teruja plak rasa :p
the first mc in year 2011. and hope its the last one, insyaallah!

sumber: arah-kurniaanmu
resepi asal, tun telani. boleh tengok di blog arah
saya buat ikut apa yg arah buat, guna inti pide (teringat kak shidah plak :D)

Dough (lebih kurang macam crustless pizza punya dough)

• 2 bj telur
• 1 cwn susu
• 1 cwn tepung
• 1 sb minyak <-- kita guna minyak jagung. ikut arah jugak ;)
• 1/2 sk garam

1. gaul sebati semua bahan. <-- boleh guna mixer atau blender.
2. sedia utk diguna

Filling (pide filling)

• 250 g daging cincang
• 250 g cheese mozarella, dipotong nipis
• 150 g cheese cheddar, dipotong dadu
• 2 biji tomato, dipotong dadu
• 1 biji bawang dpotong dadu
• 1/2 sudu teh serbuk lada hitam
• 1/2 sudu teh serbuk cayenne
• 1/2 sudu teh serbuk hot cajun <-- tak letak. takdek stok
• 1 sudu besar minyak zaitun
• daun sup secukupnya, dipotong halus <-- pun takde stok :(
• garam secukup rasa, serbuk perasa jika suka

1. Panaskan minyak didalam kuali.Tumis bawang besar sehingga layu.Masukkan serbuk lada hitam, cayenne,hot cajun, garam dan serbuk perasa. Gaul sebati.
2. Masukkan daging cincang. masak sehingga daging bertukar warna dan masak betul. Angkat dan ketepikan
3. Didalam mangkuk yang besar,campurkan tomato, daun sup, cheese mozarella dan cheddar dan daging yang telah disejukkan tadi. Gaul rata. Inti pide pun telah siap untuk digunakan. <-- saya lupa nak satukan cheese dengan filling jadi cuma tabur kat atas filling saja.

Tatacara:

1. Panaskan oven 180 degree
2. Letakkan filling dlm loyang 
3. Tabur cheese atas filling.
4. Curahkan adunan 'dough' kat atas.
5. Bakar selama 25 minit, hingga keperangan. <-- saya bakar 20minit kemudian tabur lagi sedikit mozarella dan sambung bakar lagi 10minit.
6. Biarkan selama 5 minit sblm potong dan hidang.

 

nota:
hidang dan makan dengan sos cili baru ada umphh.. kena pulak saya terpaksa buat tawar heber :p