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..

moroccan beef stew

saya berniat nak ajak opismate makan tghari dirumah..

dah ada resepi nasik morocco dlm buku masakan chef sabri

daging ada sekilo dalam peti tapi taktau nak masak apa

godek2 encik gugel, jumpa resepi moroccan beef stew ni..

bahan2 semua dah cukup.. kita cubalah ya..

resepi lauk ni masuk jugak sbb saya masak guna oven ;)

rasa mcm dah masak banyak.. tp tak cukup rupanya.. ni ja yg  tinggal :p

heavily adapted from: reader's digest (i doubled the recipe below)

Ingredients:

• 1 tablespoon vegetable oil
• 450 g (1 lb) beef bottom round steak, cut into 2.5 cm (1 in.) cubes
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground turmeric
• 1/2 tsp fennel seed <-- la.. nak letak tapi cek lupa!
• 3/4 tsp ground cumin
• 1/2 tsp paprika/ red pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup golden or dark seedless raisins
• 1 potatoes, cut into 2 cm (3/4 in.) chunks
• 1 carrot, sliced
• 1 celery stalk, chopped
• 3 tomatoes, thinly sliced
• 3 cups reduced-sodium, fat-free chicken broth
• 4 tbs soy sauce
• 440 ml (15 oz) chickpeas, drained

directions:

1. In large non-stick saucepan or pot over medium-high heat, heat oil. Working in batches, add beef and brown on all sides, 3 to 4 minutes per batch. Transfer meat to plate as it browns.
2. Add onion to saucepan. Cook until softened, 5 minutes, adding a spoonful of water, if needed, to prevent sticking.
3. Add garlic, ginger, cinnamon, nutmeg, turmeric, salt and pepper. Cook 1 minute. Add tomatoes, carrots, potatoes, reserved beef, broth and soy sauce.
4. Add the broth, stir well, cover, and bake in a preheated 350 degree (160C) oven for 1.5 hours. Add the raisins dan chickpeas, salt and pepper, cover, and continue to bake until the meat is tender. (abt 30mins)
5. Garnish with scallions/ daun bawang <-- ada stok daun sup ja tapi lupa nk letak! kalut punya pasai. huhuhu..

verdict:
setap wehhh... perasan :p

nasi somali

sejak jadi surirumah sepenuh masa sementara (baru je stat last monday)
rasa macam tak cukup masa! terutama sekali utk update blog
dari pagi sampai ke malam dok bergelumang dgn kain baju & dapur
saya tak cukup bijak utk mencuri masa rasanya..
bukan setakat nk update blog.. nak blogwalking pun tak sempat!
hari ni saya cuba sempatkan jugak.. rindu nk baca blog kawan2 ;)
lagipula, buku cerita dah khatam seketul! suka! tapi ada rasa tak puas..
kisah Sayidina Ali bin Abi Talib..
kisah zaman pemerintahan beliau sgt sedikit dikupas
dan kenapa pulak puak khawarij menentang beliau?
takdak cerita detail dlm buku tu.. :|
tapi yg pasti.. kerana mulut badan binasa..
kerana sifat hasad dan tamak Islam tidak lagi berkuasa :'(

panjang pulak cerita..
kali  ni entry nasik pulak.. entry nasik yg pertama dlm blog ni
semata-mata sebab nasik ni masak guna oven
can it be considered as baking as well?? :p
resepi cedok drp ijan nun di finland..
jauh datang nasik ni.. ;)

sumber: blogresipi

• 1 cawan beras basmati (direndam lebih kurang 30 min)
• 2 cawan air
• 1/4 bawang merah besar, dihiris
• 1/4 cawan olive oil
• 1 genggam daun ketumbar + 1 ulas bawang putih (dikisar dengan 1/4 cawan air)
• 1 sk serbuk jintan manis
• 2 sk serbuk kari (apa2 kari pun takpe) <-- saya guna kari daging
• 5 biji buah pelaga ditumbuk
• 1 kayu manis
• 1/2 sk kiub pati ayam
• 1/4 cawan kismis
• 2 biji kentang saiz kecil dikupas dan dipotong memanjang (optional)
• 1/2 sk saffron (Cuma utk bagi warna) <-- ganti dgn serbuk kunyit
• 1/4 cawan green peas <-- xdak stok nk letak :(
• Sedikit garam

1. Panaskan oven kepada 170°C.
2. Dalam periuk yang tahan oven (ovenproof pot), tumis bawang merah dengan olive oil sehingga keperangan.
3. Tambahkan paste ketumbar-bawang putih yang dikisar tadi. Tumis lagi. Masukkan semua bahan lain (kecuali beras) dan kacau rata.
4. Tapis beras yang direndam tadi. Masukkan ke dalam periuk dan kacau lagi lebih kurang 2-3 minit. Tambahkan 2 cawan air dan kacau. Biarkan mendidih.
5. Tutup api dan cover periuk dengan aluminium foil.
6. Masukkan periuk ke dalam oven dan biarkan masak selama 30 minit

anak2 tak makan nasik pelik2.. buat nasik daging tak laku.. nasik tomato pun dipandang sepi.. nasik somali ni laaaagilah tak dipedulikan. maka saya masak nasik putih dan lauk pauk utk diorang: lentil soup & ayam bumbu bali.. dikongsi makan dgn nasik somali ni. hantam sajalah :p

p/s: saya suka bangat nasik somali ni! bau harummmmmm.... makan pun sodap! makasih banyak2 ijan!!!

update:
mohon maaf sebab tiada gambar yg dapat dikongsi di sini.. cik abe bawak kamera ke kerja.. hp pulak ntah di mana2.. sedar2 dah habis nasik. tapi beras pusa ni memang mengembang kusss semangat! secawan nasik boleh makan 4-5org! provided sorang sepinggan & tak menambah ;)

cream cake

ramadhan dah hampir berlalu pergi..
sayu sungguh rasa di hati..
bulan mulia bulan yang diberkati.. bulan yang pasti kurindui..
semoga Allah terima segala amal ibadat kita.. ameen..
dan semoga segala kebaikan yang dilakukan dibulan mulia ini
tidak dicemamari dengan keasyikan menyambut aidilfitri
marilah kita bermaafan dan berkunjung-kunjungan
demi menyambung silaturrahim.. 

anak2 sedara bagi sekotak besar whipping cream
yang dah hampir due date.. lagi 3hari je drp tarikh pemberian
saya terus teringatkan resepi cream cake dlm buku lauren chattman
dah lama teringin nak buat tapi sayang nak guna cream sampai 2cawan!
bila dapat sekotak besar terus rasa excited & terus buat utk diorang ;)
bila dah siap amboi.. wanginya bau.. macam bau susu vanilla!

sumber: cake keeper cakes by lauren chattman

• 3 cups AP flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 large eggs, room temperature
• 2 3/4 cups sugar <-- i reduce to 2 1/2C but its still manis!
• 1 tablespoon vanilla
• 2 cups heavy cream, room temperature

1. Preheat the oven to 350 F. Grease and flour a 12-cup bundt pan. Set aside.
2. Whisk together the flour, salt and baking powder. Set aside.
3. Combine the eggs and sugar in a large mixing bowl. Beat on medium-high speed for 5 minutes, until pale yellow and thick. Stir in the vanilla.
4. When the mixer is on medium-low speed, pour 1/3 of the cream into the egg mixture in a steady stream. Add 1/3 of the flour mixture and mix just to combine. Scrape the sides down and repeat twice, until all of the flour and cream has been used. At the end beat on medium speed for 1 minute to combine.
5. Scrape the batter into the prepared pan. Bake the cake for about 1 hour, until golden brown and a cake tester inserted into the center of the cake comes out clean or with just a few crumbs attached. The sides will also pull away from the pan. Do check the cake at 45 minutes and tent it with foil if it is getting too dark.
6. Let the cake cool in the pan for 15 minutes and then invert it onto a cooling rack. Let cool completely before slicing.
7. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature up to 3 days (err.. in humid KL i think its better to store in the fridge instead of room temp.)

almost famous amos choc chip cookies

biskut raya untuk teachers in kms & educare :)

source: kak yani of KG, initially from sis rima of bisous a toi

• 250g butter
• 200g light brown sugar <-- i use half brown sugar, half caster sugar
• 1/2 tsp coffee oil
• 1 egg
• 1 tsp vanilla extract
• 1/2 cups oats
• 1/4 cups ground almond, I used 1/2 cups <-- i folo u k.yani!
• 1/2 cup nuts, I didn’t use <-- i folo u 2 3 4 ;)
• 2 cups choc chip, I used Bagus’ dark choc chip
• 300g self raising flour

1. At least 2 hours before, or overnight infuse coffee oil, and vanilla into egg, and leave in the fridge.
2. Preheat oven at 150C, prepare baking trays. <-- ayo! i just realized that my 2nd batch is baked at 170C! 
3. Beat butter and sugar, until light…I used my wooden spatula. Beat in the egg, coffee oil and vanilla mixture.
4. Stir in the nestum, nuts, choc chip. Fold in flour. The batter is not too stiff, neither wet…..you can actually use your fingers to scoop and mold the batter. I used 2 teaspoons!
5. Bake for about 15 mins! <-- saya simpan dlm petisejuk 5-10mins baru bakar.. kalau lagi lama simpan lagi penyek/ nipis biskut.. lagi crunchy!

verdict:

thank u to both sifu!! 

this is a winner with the kiddos! they almost cant stop munching it!

and hope the teachers will love it too :)

cornflakes madu

pertama kali saya buat biskut raya sendiri adalah tahun lepas.
tapi masa tu sikecik baru 1thn setengah.. asik nak nyusu ja..
dan bibik pulak balik kampung sebulan.. lagilah sikecik merengek2
bukan setakat rasa mcm tak cukup kakitangan.. badan pun mcm flatbread!
cukup kagum dgn ibu2 yg dok rumah manage anak2 sendirian
lepas tu siap buat biskut macam2 jenis.. kek macam2 lapis!
memang tabik spring!

akibat drp ketidaksempurnaan fizikal dan mental pada ramadhan thn lepas,
ada sejenis dua biskut yg tak di upload ke dlm blog ni
antara yg tertinggal adalah biskut cornflakes madu ni
skali fikir, malu pulak nk letak dlm blog
tapi bila ingatkan balik niat asal utk simpan resepi
perasaan malu saya ketepikan dulu..
esok2 ni nak cari takdelah menggagau mcm smlm :p

sumber: kak hanieliza
Bahan A 

• 150 gm butter 
• 90 gm gula kastor 
• 5 s/b madu 

Bahan B

• 250 gm cornflakes [ramaskan sikit] 
• 100 gm coklat chips <-- tak letak pun :p
• 100 gm badam cincang panggang <-- saya ganti dgn honey stars

Hiasan

• paper cup kecil 
• coloring rice atau coklat rice 

Cara

1. Panaskan bahan A sehingga butter cair. 
2. Masukkan Bahan B dan gaulkan rata. 
3. Sudukan dalam paper-cup kecil. 
4. Hiaskan dengan coloring rice/coklat rice 
5. Bakar dalam oven yg telah dipanaskan suhu 170’C selama 8-10 minit. 
6. Sejukkan dan simpan dalam bekas kedap udara.

tahun lepas saya bawak balik sebalang ke rmh ibu mertua.. 

tak sempat raya dah licin :p

pakat layan makan sambil2 sembang & tgk tv :)



yg ni utk staffs di opis. resepi ruth wakefield

german cookies

1st time tengok biskut ni kat blog sis rima
lepas tu timbul sana sini... yang disini pun tergoda
last2 bila tgk kat blog zarin, adoyai.. tak ble tahan
bila cik abe nak ke kedai, terus kirim tepung kentang
dia kata tak pernah dengar pun!
wahai cik abe-ku.. cik adik pun tak penah dengaq jugak :p
tapi bila dia kol (masa dia kat giant) dia kata ada potato starch
err.. samala kot tu? amek je lah..
pastu belek balik blog zarin, hah.. betullah.. potato starch nama dia

pagi smlm dah mix semua bahan.. pastu tinggalkan dalam peti kejap
mintak tlg anak dara ulikan sbb dia nak sangat tlg umi buat biskut raya

hasil tangan anak daraku :)

sumber: periukbelangazarin (mohon halal c&p kat sini ye zarin)
ingredients (makes 60 pieces)

• 125g butter, soften at room temperature
• 40g icing sugar, sifted
• 1 teaspoon vanilla extract (optional) 
• 125g potato starch
• 80g cake flour

method

1. In a mixing bowl, beat butter and icing sugar till light and fluffy.
2. Add in vanilla extract (if using) and mix well.
3. Sift in potato starch and cake flour. With a spatula, mix to form a soft dough. Note: if the mixture appears too soft and wet to shape, leave the dough to chill in the fridge for about 10-15mins .
4. Roll dough into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).
5. Bake in preheated oven at 170 deg C for 15 minutes, upper rack (need not bake till cookies turn brown).

verdict:
waduh.. biskut ni mmg melt in the mouth!
sangat lembut & sangat nyaman. me likey!
separuh bekas dah habih dok makan dgn sikecik berdua
tak sempat nak buat bekalan hariraya :p