Ramadhan Mubarak!

source


may this Ramadhan be
a month of blessings
a month full of forgiveness and guidance
and a month full of rewards
from Allah subhanahu wataala


barakallahulakum!

puding cheese mekap coklat

mula-mula tengok izah buat puding cheese takleh imagine
yang mana satu biskut cheese ni???
bila mencari2 sekuk marie kat kedai mamak (kedai runcit)
hah! yang ni rupanya sekuk cheese! lahai.. tak terlintas langsung!
pastu smlm k.nor tayang puding cheese lapis coklat pulak
adoila.. takleh tahan! masuk ja coklat terus daku tergoda!
lepas berbuka terus jalankan pojek puding cheese bermekap coklat
tapi mekap dia mekap yg sangat comot!
main hantam saja taruk coklat tu. dasar pemalas!

sumber: k.nor secubit garam
BAHAN2:

• 13g Serbuk Agar-Agar
• 1 liter Air
• 120g Gula <-- lebih kurang 1/2cwn
• 3 biji Telur
• 120-150g Biskut Cheese - blend halus
• 1 sb Tepung Kastad
• 400ml Susu Cair
• 200g Susu Pekat 
• 50g Mentega

CARA2:

1. Masak serbuk agar2 dgn air sehingga hancur. Kacau selalu. Masukkan gula & kacau sehingga sebati.
2. Pukul telur sehingga rata & campurkan biskut & tpg kastad. Masukkan susu & kacau sebati.
3. Tuangkan ke dlm adunan agar2 tadi & tutup api apabila mendidih.
4. Masukkan mentega sehingga sebati.
5. Tuang ke dlm tin/acuan & biarkan sejuk di suhu bilik.
6. Sejukkan sebelum di hidangkan.

* Utk bahan telur, biskut, susu cair, susu pekat dan tepung kastard.. K.Nor blend semua sekali dlm blender. <-- saya ikut k.nor buat. sonang!Bila dah tuang ke dlm adunan agar, adunan akan jd pekat dan hendaklah sentiasa dikacau hingga mendidih. Pastu padamkan api dan biarkan sebentar (sejuk sket), baru lah dituang dlm mould (kacau dulu hingga sebati sebelum menuang)

satu utk usrah, satu utk teacher, satu utk sikecik :)

banana chocolate cheese cake

*patut post smlm tapi tak sempat :|*

i was contemplating what todo with the banana
pisang emas yg comel lote tu memang sedap dimakan begitu saja
tapi tangan ni gatal nak 'bakar' jugak pisang tu
setelah pisang tu terbiar tanpa ada yg berkenan nak makan
maka 'piranha' pun mula tayang gigi taringnya!
*sila abaikan. agak senget sikit hari ni*

semalam nampak resepi banana chocolate cheese cake ni..
dan-dan tu rasa nak lari balik rumah buat.
tapi bila dah balik rumah petangnya.. lupa!
sebab letih tawaf pasar malam kot?
masak pun tak letih camtu!!!

pagi tadi dlm ingat2 lupa.. cari balik resepi ni
dekat 10minit mencari.. sebab lupa dari mana!
alhamdulillah.. jumpa jugak kat dapur vivianpang
terus terjun dapur & keluarkan semua bahan2
yang bestnya, dah keluarkan telur tapi lupa! *apsal asik lupa ja ni?
masa tengah satukan bahan kering & bahan basah baru sedar
sebab batter tu kering sangat2. hah! masa tu baru teringat telur :p
rupanya dok terperosok di blkg mixer :|
ada efek jugak tu kpd tekstur kek. huhuhu..

sumber: vivianpangkitchen

Ingredients :
(A)

• 150g mashed banana (about 3 medium size)
• 2 eggs
• 1/4 cup milk
• 75ml vegetable oil
• 75g light brown sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract

(B)

• 200g plain flour
• 30g cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• * sift and set aside

(C) Cream cheese batter

• 150g cream cheese
• 30g sugar
• 1 egg

Methods:

1. Put all ingredients (A) into a bowl. Mix till well combine.
2. Add in sifted flour from (B) and fold to combine. Do not over mix.
3. Pour the chocolate batter into lined and greased 8" square pan. Then move to cream cheese batter. 
4. For the cream cheese batter. Beat the cream cheese and sugar till smooth and creamy. Then add in the egg and continue to beat till well incorporate. 
5. Pour the cream cheese batter on top of chocolate batter. Run a chopstick gently around the batter to create swirl effect.
6. Bake in preheated oven 180C for 23-25 minutes.
7. Once cooked, remove from pan and leave to cool on wire rack.

it looks like a marble cheese brownies

but taste differently.. since the base is a choco-banana bread
me likey! mmg sgt suka everything chocolate+banana ;)
tambah pulak yg ni ada additional cheesy topping! yummy!
pulun tambah kalori sblm puasa :D

prune & chocolate torte

bila puasa tekak ni sokmo kepingin something chocolatey
so, sebelum puasa saya dah buat siap2 choc torte ni
lagipun, torte ni lebih sedap dimakan slps simpan semalaman (dlm peti-es)
bakinya, jadi bekalan jalan2 hujung minggu nanti, insyaallah.

sumber: bbcgoodfood
bahan2:

• 250g prune
• 4tbs brandy <-- saya ganti air 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
• 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)

its so easy! within 1hr dah siap keluar drpd oven ;)
cuma sayang 1000kali sayang.. saya terlebih pukul the egg whites.. jadi berketul! huhuhu..
luckily it does not affect the whole texture.. cuma ada part yg jadi x sebati. {sigh}

updates:
kita hanya mampu merancang tapi Allah yang menentukan.
rancangan asal nak bawak mak jalan2 melaka.. kami pergi sekeluarga saja.
rancangan asal nak bawak kek ni sbg bekal kunyahan.. sampai ke kota bahru perginya!

no piccas lagi. sorry!

chocolate chip banana muffins

masa tengah buat carrot cake k.insyirah bagitau t.zarina nak muffins
kebetulan mmg niat nak buat utk teacher & geng kelas 4yaqut
lepas carrot cake masuk oven terus godek2 buat muffins ni pulak

sumber: tengok kat dr.inahar, asal dari izah, sumber asal dari allrecipes.com

• 1 3/4 cawan tepung serbaguna
• 3/4 cawan gula <-- saya guna 1/2cwn membukit gula perang
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon garam
• 1 biji telur
• 1/2 cawan minyak
• 1/2 cawan plain yogurt
• 1 teaspoon vanilla extract
• 1 cawan pisang lecek
• 3/4 cawan semisweet chocolate chips

Caranya: (Cara izah)

1. Dalam mangkuk yang besar ayakkan tepung bersama baking powder, soda dan garam. Kemudian masukkan gula dan chocolate chip. Gaul rata
2. Dalam bekas yang lain, satukan minyak, telur, yogurt, pisang dan essence Vanilla. Gaul rata.
3. Kemudian masukkan adunan pisang ke dalam mangkuk tepung tadi. Gaul sekadar bersatu sahaja.
4. Sendukkan ke dalam paper muffin dan bakar pada suhu 180 C selama 25 minit.

muaz kata sedapnya bau.. esok muaz nak makan satu!

update:
teacher zarina just sms mentioning that she love this muffins! alhamdulillah...

super-delicious wholewheat carrot cake

theres bundles of carrots that has been sitting idle for almost 2weeks
which i only remember when i see this post from bakeforhappykids
i have that same book.. and had bookmarked this recipe for quite some time
but i was too tired to do it last nite.
today i got extra energy (from eating lotsof durian i suppose!)
i baked this carrot cake for tomorrow's meeting
which has been postponed again and again..
due to so many unforeseen circumstances..
i suppose we might just as well cancel the whole agenda!

i wonder what makes this cake "super-delicious"
isit because it uses butter instead of oil??

source: cake keeper cakes by lauren chattman

• 1/2 cup unsalted butter, melted and cooled
• 1 cup firmly packed light brown sugar <-- i use 3/4cups
• 2 eggs
• 1/4 cup milk
• 1 cup all purpose flour
• 1/3 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts
• 1/2 cup dark rasins
• 2 cup peeled and grated carrots (about 4 carrots)

1. Preheat the oven to 180°C. Coat an 8 inch square baking pan with cooking spray and dust with flour, knocking out any extra.  
2. Whisk together the butter and brown sugar in a large mixing bowl. Whisk in the eggs and then the milk. Stir in both flours, baking powder, ground cinnamon, and salt until combined. Stir in the walnuts, raisins and carrots.
3. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until golden and a toothpick inserted in the center comes out clean, 35 to 40 min. Let the cake cool in the pan for about 15 min, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.
4. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

its actually done by my 8yo son. senang bangat! no mixer neede. only a bowl and a spatula.
hmm.. on 2nd thought.. resepi carrot cake yg lain pun senang jugak. cuma leceh nk grate carrot tu ja.. i did the grating & the rest, is done by luqman. happy betui anak teruna tu dapat tolong ummi buat kek. hehe..

suka tgk gambar ni.. luqman lompat tak gerak kedepan pun.. dok lompat setempat sbb lumpur melekat! hehe..

update:
hohoho.. this is really super delicious carrot cake!
and love by many (konon! padahal yg makan geng meeting ja :p)
but seriously, this is the best carrot cake i ever had - so far
a definite keeper!

citrus poppy seed cake

bila tengok kak LG buat kek ni utk besday dia..
saya pun sibuk nak buat jugak utk besday saya nanti..
bila tiba hari kejadian.. mak bagi a very beautiful rainbow cake
maka niat nak buat kek ni terpendam sampai petang smlm..
saja2 buat dgn niat utk bagi kawan2 kat opis..
tapi Allah dah tetapkan.. kek ni utk dikongsi dgn sahabat lama saya.. cikju
cikju dtg rumah petang smlm hantar buah dokong, dari kebun ayah mertuanya
tak sempat frost or even drizzle the citrus icing.. sbb cik abe cikju nak cepat
separuh kek bagi kat cikju.. suku kek bagi kat auntie bie rumah depan
suku kek lagi jadi stok kunyahan sikecik & abang gebu dia..

sumber: taste.com.au

• 40g poppy seeds 
• 1/4 cup (60ml) milk 
• 125g butter
• 1 cup (215g) caster sugar <-- i reduce to 3/4cup
• 1 tbs finely grated orange rind
• 2 tsp finely grated lemon rind
• 3 eggs
• 1 cup (150g) self-raising flour
• 1/2 cup (75g) plain flour
• 1/2 cup (55g) almond meal
• 1/2 cup (125g) sour cream
• 1/4 cup (60ml) orange juice
• 250g cream cheese <-- from here onwards is for icing/ frosting - i omit this.
• 1/2 cup (80g) icing sugar mixture
• 2 tbs lemon juice

1. Preheat the oven to 160°C. Grease and line the base and side of a round 20cm (base measurement) cake pan with non-stick baking paper. (i use 10cup bundt pan - grease & flours the pan).
2. Combine the poppy seeds and milk in a small bowl and set aside for 15 minutes to soak.
3. Use an electric mixer to beat the butter, caster sugar and lemon rind together in a bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined.
4. Add the combined flours, almond meal, sour cream, orange juice and poppy seed mixture and stir to combine.
5. Pour into the prepared pan and smooth the surface. Bake in preheated oven for 45 minutes or until a skewer inserted in the centre comes out clean. Remove the pan from the oven and set aside for 15 minutes to cool slightly before transferring to a wire rack to cool completely.
6. Use an electric mixer to beat the cream cheese and icing sugar together until light and fluffy. Add the lemon juice and whisk to combine. 
7. Use a serrated knife to split the cake in half. Spread half the icing over the middle of the cake and sandwich layers together. Spread the remaining icing over the top of the cake. Cut into wedges to serve.

Notes

• Tip: If you have a nut allergy, replace the almond meal with the same quantity of coconut or with more plain flour.

verdict:

kek ni tak manis. lembut dan crunchy. me likey :)

tapi agak musykil.. tak boleh nk telan banyak2 walaupun suka..