i owe yooo

 

i’ve posted this picture in instagram the other day and received a comment from someone asking me to update the recipe in my blog

dushhhh! when was the last time did i post an entry here eh?? suddenly teringat lupanya i ada recipe blog ye! hahaha tetiba hilang ingatn kejap ye!

anyway, this is for mamahawa. thank you mama for reminding me that i have a recipe blog heheh

the recipe

ooops..ok ok.. separuh jalan eh! kena type la gamaknya huhu

Buttermilk scones

makes 12 scones (since im using the gedabak cookie cutter so i only managed to get 6 scones ajek..haaa imagine lah ye besar mana my scones tu hahaha)

ingredients

75gm butter, diced

350gm self raising flour, plus extra for dusting

1/2 caster sugar ( i guna x sampai 1/2 pun but lebih skit dari 1/3)

3/4 cup buttermilk or natural plain yogurt ( i used 3/4 cup low fat milk with 3/4 tbsp apple cider vinegar – leave for at least 10 minutes before using it)

raspberry jam or strawberry jam to serve

 

method

preheat the oven to 200C

sift flour into large bowl (i tk buat pun coz x sabar nk makan heheh) and add the diced butter

rub together with fingertips until the mixture resembles fine breadcrumbs

then stir in sugar and mix and then make a well in the centre and

add the buttermilk or yogurt

stir in lightly until the mixture forms a soft dough

then turn the dough out on to a lightly floured surface and knead lightly

roll out to a 2.5cm thickness

then stamp out rounds using cookie cutter n then gather up the trimmings, re knead n stamp out more rounds until finish

put the rounds on the baking sheets and bake for 12-14 minutes ( i bake for 17 minutes) or until risen and light golden

allow to cool on wire rack and serve split open with jam and cream or butter

oooh! scones fresh from the oven!!! heaven babeh

and ini pulak rupa bentuk rainbow cakes in jar yang i dok buat for mother’s day and teacher’s day itu hari and untuk Ili Nurfarah..rainbow cake in jars ni seswei la if u nk mkn berdua aje hihi..so sorry for the very late reply ye dear!…haiyyo maafkan hamba sebab laaama tak menyinggah sini hiks

 

till then have a nice weekend peeps!

lupa daaaaa

 

dah banyak kali buat chocolate whoopie pies ni tapikan asyik luuuupa ajek nak buat entry about it..erkkk actually malas sebenarnya hahaha pecah rahsia kan!

ok here’s the recipe..

took it from joyofbaking and i tell u this recipe is worth keeping…sedap bangat hokkay! i’ve tried both the red velvet whoopie pies pun sodap and this chocolate whoopie pies ni pun i dah try 2 versions jugak…with and without coffee flavor and both sedap…erkkk itu kata my friends jugak ye hahaha

ingredients

1 3/4 cups (230 grams) all purpose flour (guna tepung gandum je)

3/4 cup (75 grams) cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt  (omit this)

3/4 cup (170 grams) unsalted butter (guna salted butter), room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/4 cup (60 ml) buttermilk (1/4 cup low fat milk with 1/4 tbsp apple cider vinegar)

1/2 cup (120 ml) lukewarm strong coffee or 1/2 cup (120 ml) lukewarm water

method

Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy.

Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water).

With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour.

Drop heaping tablespoons (can also use a small ice cream scoop –i used piping bag ;-) ) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart.

With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.

 

 

as for the buttercream..saya guna swiss meringue buttercream ni jek

ingredients

1/4 cup sugar
1 large egg white
6 tablespoons butter, softened ( i used scs unsalted)
1/4 teaspoon vanilla

 

 

method

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip

Apple Cake

 

hullo peeps!

i know i know its been a while since my last update..huhu memang sah sah tak buley pakai janji nak hupdate at least once a week tu kan

anyway tak pe lah kan..i will update this blog tapi kenot promise la bila and sekerap mana tu ye hikhik

hokkay, baked this apple cake last saturday.

baaanyak sangat apples yang dah tak termakan kat dapuq tu..dah tak larat nak makan apple crumble or apple pie..sudahnya kujadikan apple cake ni…

hmmmm sodap!! half of it bagi kat my part time maid and lagi half makan kat rumah..sib baik ada sedara mara datang..buleh gak tulun habiskan apple cake ni

ok ini resepinya..

source: smittenkitchen

Bahan bahan

6 apples (saya guna 8 biji granny smith green apples)
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil (saya guna canola oil)
2 cups sugar (saya guna 1 3/4 cawan sahaja)
1/4 cup orange juice (saya guna mango juice )
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional- saya tak taruk..lupa daaa)

 

cara cara

Preheat oven to 350 degrees (175 C) . Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

saute potatoes

 

 

hullo peeps!

just a quick update for the sake of keeping this blog alive ehehee

tonite’s dinner and one of my all time feveret…

urggggh im so in love with potatoes :D

 

bahan bahan

5 biji kentang belah 2

1 tbsp butter

1 tbsp olive oil

sedikit garam

sedikit groung black pepper

fresh rosemary or dried rosemary pun takpe..ths time i guna dried rosemary yg dlm bottle tu

1 biji bawang putih – crushed or grate

 

cara cara

panaskan 1 periuk air sehingga mendidih, masukkan sedikit garam dan masukkan kentang tadi. rebus selama 45 minit

bila kentang dah masak, keluarkan and then toskan kentang tadi

then panaskan olive oil di atas non stick pan

masukkan kentang (make sure bahagian yang di potong tu facing the pan ye!)

goreng hingga bahagian bawah kekuningan then taburkan sedikit garam dan black pepper

kacau dan balikkan kentang dan masukkan butter, rosemary dan bawang putih yang telah di hancurkan tadi

bila rosemary dan bawan putih dah garing, tutup api.

siap!

whooops whooooops whoopie pies in the house

 

dah lama nak merasa whoopie pies ni tapi asyik tak sempat ajek nak membuatnya until a few days ago berjaya jugaklah membuatnya. itupun sebab ada extra cream cheese frosting lebihan wat hasya’s birthday cake n cupcakes itu hari makanya haruslah mommy hasya ni merajinkan diri wat something else kan or else those cream cheese will only mengenyangkan mr T aje kan

anyway, long story short..kemalasan menjadi kerajinan bila my lil princess love this red velvet whoopie pies so much! ternganga kejap mulut mommy dia bila tengok dia keep on munching this pie one after another..huhu berbaloi rasanya kerajinan mommy dia kan kan hikhik mestilah mak dia suka hati sebabnya this lil girl memang susah sikit nak memakan keks ke muffins ke cupcakes ke but when it comes to whoopie pie ni dia yang mintak nak makan and pastu mintak lagi dan lagi..weeeehaaaa sukanya coz finally i dah jumpa whats her feveret :-D

okay, here’s the recipe ye!

 

recipe adapted from joy of baking

ingredients

2 1/4 cups (295 grams) all purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder (saya guna cocoa powder yg biasa jek)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt ( i omit this – guna salted butter)

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar (saya guna castor sugar)

1 large egg, room temperature

1 teaspoon pure vanilla extract (i used vanilla essence je)

3/4 cup (180 ml) buttermilk (i used 3/4 cup of low fat milk and a few 3/4 tsp of apple cider vinegar…leave for 10 minutes)

1 tablespoon liquid red food coloring

method

Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt

using the electric mixer, beat the butter and sugar until light and fluffy

Add egg – beating well. beat in vanilla extract

In small measuring cup, mix the buttermilk and red food coloring. with the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions beginning and ending with the flour.

drop heaping tablespoons or you can use a small ice cream scoop ( saya guna piping bag aje..buat lubang or guna nozzle bulat # 807 and pipe aje atas baking sheets tu )  of the batter on the prepared baking sheets, spacing about 2 inches (5cm) apart.

With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.

as for the cream cheese filling, i used this recipe

125g cream cheese – saya guna philadelphia cream cheese
50g unsalted butter – saya guna anchor
80g powdered sugar
1 cup fresh cream, whipped until stiff (saya guna whipping cream brand Rich je)

method
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.

 

i am in love!!

 

wooot wooot….i am in love with this swiss meringue buttercream lorrrr :-)

ngeee heee heee being me yang really really hate buttercream tu kan especially those yang guna krimwell tu haiii sungguhlah tak buleh masuk tekak ni tau..so kan bila dah terjumpa satu satunya buttercream yang buleh masuk kat tekak ni memangla tersaaangatla kesukaan rasanya tau!

really love the texture yang soft itu tapikan masih ingat lagi memula skali buat buttercream ni..i nanges hokkay! hahaha poyo sungguh kan sebab buleh nangis plak :-P

owh! that was many many mooooooooons back..haaa kirala berapa banyak o tu kalau nak tahu zama bila i nanges tu hahaha actually masa memula mencuba recipe ni punya lah lama i dok beat the cream tu pasalnya i kan sangat pandai sebab terus wat in a big quantity gituh..haishh dah namanya baru nk mencuba haruslah in small quantity kan…hikhik anyway that was long time ago and now i know all i have to do is beat beat beat and insyaAllah the outcome is gorgeous ;-))

recipe adapted from here. i just copy ad paste aje ye!

** For a wedding cake (or most of one, depending on the size)
2 cups of egg whites (approx. 12 large)
3 cups sugar
5 cups butter, softened (2 1/2 pounds, 10 sticks)
1 tablespoon vanilla extract

** For a 9-inch cake (plus filling, or some to spare)
1 cup sugar
4 large egg whites
26 tablespoons butter, softened (3 sticks plus 2 tablespoons)
1 teaspoon vanilla extract

For the tiniest amount, if you’re just practicing (or enough to cover 60 pieces of mini cupcakes pictured)
1/4 cup sugar
1 large egg white
6 tablespoons butter, softened ( i used scs unsalted)
1/4 teaspoon vanilla

method

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip.

note from smitten kitchen: Do not have a panic attack when this takes a while to come together (though I did every time). One super-large batch took 15 minutes, but it did and will come together. Patience, young Jedis.

chipsmore no more ;-)

 

salam all

i know i know thousands apologise ye sebab of late ni slalu sangat menghilangkan diri

reasonnya bz bz bz ajek..erkkk macam ler orang lain tak bz ye dok?

anyway another reason why malas nak update blog is because i couldn’t find my windows live writer yang kat dalam tu ada baaanyak draft for my entries ni..ehehe mcm banyak tul draft ye! ha ah saya tk suka nk update blog guna blog post tu, itu pasallah bila windows live writer hilang i jadi tak keruan hahaha macam putus chenta lagaknya

btw, i am back now and i hope can be active like before or if not seminggu sekali ada entry pun ok lah jugak kan kan! hehe kenot wat entry hari hari sebab slalu tak masak

well, here ada a few pictures of chocolate cookies that i bake recently and surprising was my MIL’s favorite..hokkay, raya nanti saya buat lagi ye mak ish sungguh menantu hantu sebab tunggu raya jek nak wat cookies for mak

 

 

recipe adapted from joy of baking

ingredients

 

1/2 cup (113 grams) unsalted butter, room temperature (i used salted butetr)
1/2 cup (105 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract ( i used vanilla essence)
1 cup (130 grams) all purpose flour (i used gandum jek)
1/4 cup (30 grams) Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt – (tak masuk pun)
1 1/2 cups (260 grams) white chocolate chips or chunks (i used choc chips)

 

 

 

 

Method:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons (i used 2 teaspoons), place about 1 1/2 tablespoons (i used 1/2 – 1 tsp) of batter on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake for approximately 8 -10 minutes or until the the cookies are still soft in the center but are firm around the edges (as for me, i panjangkan tempoh bakar to 13 minutes sbb i suka yg crunchy crunchy gituh). Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Makes about 24 - 3 inch round cookies – sorry lupa nak count how many pieces of cookies i dpt hikhik

ok, till then have a nice day peeps!