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I am pretty sure every baker wants to try out just abt any kinda cake especially if the cake looks pretty and ohhhh so so good.. i am a sucker for that.. be it when i'm in a bookstore browsing thru cookbooks or browsing thru food websites... the first thing i look at is the pic.. a cookbook without any pics is to me.. nothing.. i dont even wanna bother browsing thru it in the first place..

Nowadays with all the easy excess online.. i try not to buy any more cookbooks.. the book shelf in my basement is calling out for help (if u know what i mean).. so the easiest way to find new recipes is to find some time to sit down and blogwalk... hmmm do u ever wonder how it was like for our great great great grandmother if they wanna bake something new?? i bet they will keep on using the same recipe since thats the easiest.. shrug.. or browse through their "rock"-pad lol

Ok back to this cake... the first time i saw this cake was on this Russian food blogger's site... i was attracted to it and knew that its something that i shud try to bake.. judging by the look.. i knew straight away that the base of this cake is made of crepes.. showed hb the pic and told him that maybe i shud just buy the ready-made crepes.. he of cos challenged me to do fm scratch and so i did...

Prepared the base yesterday afternoon (tedious - i must add) and continued doing the cream when everyone else was fast asleep... chilled it in my fridge and sliced it today... had a spoonful and i was dissapointed... for some reason i knew for sure that this cake was not going to be rich since the base is not cakey type.. knew for sure that the cream was a little blahhh after tasting it... maybe this kinda cake is delish to others but to me who has never tasted anything like this bef felt the cake is too bland.. the base actually has a texture of .. ya know.. "wrap"? (wrap as in when ur making chicken wrap) when rolling the layers it felt as tho i was making roti prata lol

Overall it was a good experience eventho i was dissapointed with the taste.. we are sweet ppl so this kinda cake will never be our fav.. maybe if i add sugar to my whipping cream i might like it or even drizzle more dulche de leche on every layer..who knows..

- 80 g butter, at room temperature
- 100 g sugar
- 2 eggs, at room temperature
- 300-350 ml milk - i used 300ml
- 1/2 tsp baking powder
- 800-900 g flour - i used 900g

Condensed Milk Cream
- 500 g boiled condensed milk - dulce de leche
- 700 ml whipped heavy cream
- 500 ml milk
- 4 tbsp starch - i used corn flour
- 2 eggs
- sugar optional - i should hv added sugar - blahhh

For the layers of your cake
1. Beat the butter with sugar until light and fluffy.
2. Beat eggs, add to the butter mixture and beat until combined.
3. Pour the milk, stir well.
4. Add about 150 g of flour mixed with baking powder and beat until smooth. Slowly add the remaining flour to form a stiff dough. Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore. Cover with plastic wrap and set aside in a warm place for about 30 minutes.
5. Divide the dough into 20 equal portions... (i weigh .. each abt 75g) Lightly flour the surface and the rolling pin. Roll out the dough until it makes as thin as a crepe. Poke the dough with a fork to prevent bubbles from forming while baking. Bake at temperature 170-180 С for 4-5 minutes. Cut out equal circles from each baked “crepe”. Leave the cuttings for decoration.

For the Condensed Milk Cream
1. Beat the eggs with starch until combined. Put milk in a heavy-bottomed pot over medium heat. Add the eggs mixture into the warm milk. Low the heat and cook stirring constantly to prevent scorching for about 10 minutes or until thickened. Let it cool for a little bit.
2. Add the boiled condensed milk. Stir well. Cool. Add the whipped heavy cream and stir again.

Each layer coat with the cream (about 4 tbsp). The top layer and the sides coat with the cream too. Decorate with the remains of the cake.

Cool at least 6-8 hours.

I am gonna go now.. theres no real cake for us to munch with coffee and am planning to bake something quick n simple.. cake with banana and chocolate.. yumms!

This post will cover several things... first of all two awards I received:

Second award is from Hesti - Hesti's Kitchen.

To both ladies, thank you very much! Honored to feature on your blogs and great blogger friends and ladies you are! Do visit their blogs - both have interesting recipes to share :) The rule is to pass this award on to others.. but I have too many blogger buddies whom I appreciate and look up to... so here is an award to all bloggers out there.. please grab both awards as everyone deserves it and every blogger is special in their own way!

Hubby has been playing around with the computer and asked me to use a new system for my giveaways...

Sooo here is the 7th Giveaway! (Let's hope it works dear hb....) - this GA is CLOSED!

CONGRATS TO YAZURA YASIN for winning the 7th GA! PunchTab automatically selects the winner after the GA has ended. Thank you for everyone for taking part, its nice to see that everyone managed to get this GA to work as it was something new for all of us - there were 489 entries!!!
Yazura, you have received and email from me. If not, please contact me through the mail icon on the top right of my blog.


Last weekend was a little crazy for me.. sometimes u think that u can handle it but deep down u know there are times that u need a breather.. dont get me wrong.. i love what i am doing right now.. baking is part of me now and my store is like an icing on the cake.. at times there are just too many things going thru my head.. things that shouldnt be there in the first place..

You see.. Some ppl change for the better.. some ppl dont.. some ppl dont get it.. some ppl are just plain st***d.. honestly i think i kinda slowed down alot since i hit the big 4.. i dont like to talk too much.. not that i hv become the quiet one but i see myself as the middle person.. i am there to listen and keep the promises that i have made.. if i feel dissapointed.. i will keep that to myself.. dont like to argue and dont like to confront either.. to me its just a waste of time.. life is too short to worry abt stuff.. we all live in a world where we are taught abt family values.. am seeing more and more ppl behaving otherwise.. sigh.. such is life ey.. "Lust is all GET, Love is all GIVE"...

Anyway.. here are some photos that i managed to take of my orders bef they were whisked away..

Simple fondant cake with minimal decor for a one year old girl.. cake is TCCC..

Happy bday Imya Elvyra.. nice name!

... and thank you Renni for this order...

Second bday cake in the making... tripple chocolate cake with strawberry topping..

Didnt take me long to prepare this one... after a good 2hrs.. cake was done.. am happy with the end product..

... and so was the bday girl hehe.. ty dear Marissa for this order.. hope ur classmates enjoyed it!

Mac was ordered by Haziqah who came all the way fm JB.. ty for the kind words.. am so happy to hear that everyone enjoyed it and also.. ty Renni for the apple crumble tart order...

While my apple crumble tart was baking away in my oven.. i decided to bake one more batch for the family... there is something abt apple crumble tart that we are crazy abt.. the aroma is just so so inviting!

... and of cos... this apple crumble tart is for moi... a baker who doesnt know how to keep still hehe..


When the cat is away.. the mouse gets bored.. exactly how i feel whenever hubs is out of town.. hes my partner in crime.. without him around theres no one to "test" my bakes.. honestly.. i dont even know how this tart tastes like.. i am assuming it tastes delish since the recipe is fm Dorie Greenspan..

Baking tart has always been a quickie thang for me.. the sweet pastry can be prepared in advance.. pastry cream u can prepare a few hrs ahead of time and when ur ready to serve it to ur guests.. all u need to do is to assemble it and voila!.. u got urself a stunning looking dessert... (pls take note that this tart is best assembled at the last minute.. oppss i guess hubs will hv to make do with a day old tart haha)

Anyway.. Sonia went to her first school excursion yesterday .. she was super excited the night bef cos she was going to wear her school attire for the very first time.. nothing fancy mancy.. tshirt with super cute drawing on it.. she woke up earlier then usual.. got ready and couldnt stop talking abt her upcoming excursion.. right after that I had to send hubs to airport .. drove back home and started to prepare the sweet pastry and also pastry cream.. drove back to Sonia's school and unlike always when hubs is not around .. i decided to just take Sonia home and not take her to anywhere.. thought it'd be best to just spend "mother daughter" time at home instead since she had a full on day in school..

Quick Classic Berry Tart
Adapted from Dorie Greenspan’s “Baking: From My Home to Yours

Makes 6 to 8 servings

Abt 1 1/2 cups pastry cream (recipe follows), cooled or chilled
1 9' tart shell made with sweet tart dough (recipe follows), fully baked and cooled
2 pints fresh, perfectly ripe berries (blacberries, blueberries, raspeberries, strawberries or an assortment)
1/3 cup red current jelly mixed with 1 tsp water, for glazing

Whisk the Pastry Cream until it’s smooth. Spoon enough of the Pastry Cream into the tart to come almost to the rim, and smooth the surface with a rubber spatula.
Lay the berries on the cream however you like. (If you are using strawberries, halve them vertically or cut them into slices.
Bring the jelly and water to a boil in the microwave or on the stovetop. Using a pastry brush, dab each berry with jelly, or glaze the entire surface of the tart, including the pastry cream showing through the berries.

STORING: This tart should be eaten as soon as possible after you assemble it. If you must store it for a few hours, keep it in the refrigerator, far away from any food with strong odors.

Pastry Cream
Makes about 2 cups

2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup corn starch - sifted
1 tsp vanilla extract - i used vanilla bean
3 1/2 tbsp high quality unsalted butter, cut into bits at room temp

Bring the milk and vanilla bean to a boil in a small saucepan. Remove from the heat, cover, and steep for about 1 hour.
Meanwhile, in a heavy-bottomed saucepan, whisk the yolks with the sugar and cornstarch until well blended. Still whisking, drizzle in about 1/4 cup of the hot milk to temper the yolks so they won’t curdle.
Whisking the entire time, slowly pour in the remainder of the milk.
Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (to the edges of the pot), bring the mixture to a boil.
Keep it at a boil. still whisking, for 1 to 2 minutes, then remove the pan from the heat.
Discard the vanilla bean.
Whisk in the butter until the bits are fully incorporated and the pastry cream is smooth.
Scrape the cream into a bowl, and place the bowl into a larger bowl filled with ice cubes and cold water. Stir the pastry cream occasionally until it is completely chilled, about 20 minutes.

Sweet Tart Dough
Makes one 9-inch crust

1 1/2 cup all purpose flour
1/2 cup confectioners sugar
1/4 tsp salt
1 stick plus 1 tbsp (9tbsp) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

Put the flour, confectioners’ sugar and salt in a food processor, and pulse to combine.
Scatter the pieces of butter over the dry ingredients, and pulse until the butter is the size of peas and flakes of oatmeal.
Stir the egg, and add it a little at a time, pulsing after each addition.
When the egg is in, process in 10-second pulses until the dough forms clumps and curds. (Just before you reach this stage, the sound of the machine will change.)
Turn the dough out onto a work surface and, very lightly, knead the dough just to incorporate any loose dry ingredients.
To Press the Dough Into the Pan: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze the crust for at least 30 minutes.
To Fully Bake the Crust: Preheat the oven to 375 degrees F.
Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side-down, tightly against the crust.
Put the tart pan on a baking sheet, and bake the crust for 25 minutes.
Carefully remove the foil. If the crust is puffy, use the back of a spoon to gently press it down.
Bake for another 8 minutes or so, until the crust is golden brown.
Transfer the crust to a wire rack (still in the pan), and let it cool to room temperature before filling.

STORING: You can wrap the unbaked crust inside the tart pan and freeze it for up to 2 months. To bake it directly from the freezer, add about 5 minutes to the baking time.

Such a long winded recipe?? hehe not really.. it has three steps and thats it.. so ok.. i will probably not be able to blog for the next few days.. a little busy with this weekend orders and oh yes.. . i wanna thank Shikin for ordering Lenotre Coffee Macarons last wednesday.. was nice to see u again and ty for ur kind words.. much appreciated.. glad u loved it!

Enjoy the wkends dearies!


Well well well.. what hv we got here?? Cookies... Brownies.. Oreos?? hehe.. yep yep this is the ultimate ONE.. it consist of gooey chocolate chip cookies as base.. Berry Burst Ice Cream Oreo in the middle and warm Fudgy Brownie to top if off? want??

Ready to jot down the recipe or are u still still looking at this "ohh mama... come to me baby" pic?? hahaha.. ok here goes... it consist of three parts minus one cos the oreo was store bought of cos! And... Ohh.. the original recipe uses store bought brownie mix.. I used my all time fav super fudge brownie recipe simply bec ... Err .. I loikeee!

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract - I also added a tsp of coffee oil :op
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips - i used semi sweet
1 pkg Berry Burst Ice Cream Oreos
1/4 cup hot fudge topping

Preheat oven to 175C. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos.

Super Fudgy Brownie
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan - 120g
1 cup all-purpose flour (spooned and leveled) - 130g
1/4 cup unsweetened cocoa powder - i used cocoa berry
1/2 tsp baking powder
1/2 tsp salt
8 ounces semisweet or bittersweet chocolate, chopped - 225g - i used 64% cocao berry
1 1/4 cups sugar - 280g
3 large eggs

- In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
- Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix).
- Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 175C for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.

Done?? what are u waiting for?? go and get urself a pack or two of oreos.. if u cant find berry burst oreo.. just use the normal oreos.. that one works too and guess what hubs said the moment he had a bite?? "WT [beep] is this?? This is [beep]ing awesome!" hahaha.. without any doubt.. this is one wicked and utterly insane dessert that we have ever had...dont just stop at that.. make sure u have it with vanilla & walnut ice cream and top it off with smuckers chocolate fudge.. yummehhhh!!

Have a good midweek everyone!

Source: Kevin and Amanda

Oh no i think.. i think.. its coming.. my head is spinning.. my body is feeling a little weak.. probably its the time of the month but again i know my body far too well .. something aint right .. am glad that i have baked mac shells yesterday for wed order or else..... will hv to take it easy for the next couple of days so that i can be fit for coming weekends' orders..

Hi everyone.. how was the weekend? did anything out of the ordinary?? for us its same old same old thing.. Yesterday was a full on day at home.. i woke up early to cook lontong.. ayam masak merah, sambal goreng and also prepared putri salat for breakkie.. baked mac shells in the afternoon followed by this super duper simple Friands.. hubs helped me clean our place and by 4pm the temp maid that hubs hired came by to iron some of the laundry that by then looked like 3x Mount Faber lol.. Anyway after 4hrs.. she only managed to finish half of it.. "shrug"...

Friand Pastry aka Financier.. i usually will bake it whenever i hv fresh berries in my fridge.. in this case. i did it bec i had all the ingredients right infront of my nose.. not complicated at all.. no need any mixer.. just use a fork to whisk ur egg white for 30 sec.. use ur spatula to add all the other ingredients .. bake it and voila.. u got urself something to munch in the evening..

100g butter (i use unsalted butter and added a pinch of salt)
4 large egg whites (abt 120g)
45g (1/4 cup plus 2 1/2 teaspoons) plain flour
140g (1 cup) pure icing sugar
85g (2/3 cup, lightly pressed into the cup with the back of a spoon) almond meal
About 40g (about 30 large) blueberries/blackberries
1 tsp vanilla extract
Extra icing sugar, for dusting

- Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle position so the friands brown evenly.
- Grease a six hole (1/3 cup capacity holes) non-stick oval friand pan, or six individual 1/3 cup capacity friand pans. If you don't have a friand pan, you could use a muffin pan with 1/3 cup capacity holes. (I used 1/4 cup of batter on each and get 9 friands)
- Melt butter and set aside to cool to lukewarm - i let it boil till my melted butter turned a little brown.
- In a medium bowl, beat egg whites with a fork or whisk until foamy (about 30 seconds)
- Sift flour, icing sugar and almond meal into the bowl with the egg whites
- Stir ingredients together until just combined.
- Add the melted butter to the bowl and stir until just combined.
- Divide mixture evenly among the holes of the prepared pan. Place about five blueberries in a cluster in the centre of each friand.
- Bake for about 25 minutes, or until the friands are a light golden colour and spring back when lightly pressed. A thin-bladed knife or wooden skewer inserted into the centre of a friand should come out without any raw-looking batter attached.
- Remove friands from the oven and allow to stand in the pan for five minutes.
-Run a knife around the outside of each friand to loosen before turning them out. Serve warm, dusted with icing sugar, or place on a wire rack to cool.
-Store cooled friands in an airtight container at cool room temperature or in the refrigerator. To serve, bring to room temperature or warm in the microwave, and then dust liberally with icing sugar

"A financier is a small French cake, often mistaken for a pastry. The financier is a light, moist teacake, similar to sponge cake, and usually contains almond flour, crushed or ground almonds, or almond flavoring. The basis of the cake itself is beurre noisette (brown butter), egg whites, powdered sugar and flour. Financiers are often baked in shaped molds. The name "financier" is said to derive from the traditional rectangular mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding La Bourse du Commerce (the former name of the Paris stock exchange).
Financiers are often served topped with whipped cream, berries, or other fruit, and served accompanied by ice cream or other frozen confections. Financier pans are traditionally rectangular; however, other shapes are not uncommon." wikipedia

Have a good week peeps and stay healthy..


You love em... U hate em but by the end of the day.. U still wanna spend ur entire life with them.. Yes I am talking abt my better half.. Am not blogging abt valentines day for both of us think that all this big hu ha is just a commercial spinner.. Heavy price tag be it when ur eating out... Flowers especially n I will try to stay away fm gng to the florist during valentines.. I am only saying what's going on in my head for this morning he pissed me off.. Grrr.. Again.. U love em... U hate em.... Honestly he keeps me on my feet all the time n I hv no time to ponder over little things.. Things that will make me feel upset is the first thing to go.. So after tons of "whatever" SMS n long hrs of silent treatment.. We called it even hahaha..

As u guys already know.. I am a sucker for pretty things n often get carried away when it comes to "toy" shops.. My kind which involve baking things.. Lately i am so into plates that now I hv to hv a shelf especially for my photo props.. I don't even wanna think how I am gonna store all these things if we do move to a condo or to a 2 storey hse.. This townhouse is no joke when it comes to house cleaning.. So having said that.. Lemme talk abt this cheesecake... Ohhhh I love pretty things...

Framboise Lemon Cheesecake... First saw it on Kat Suletzk site.. Fell in love with her cheesecake n got on it late last night.. Didn't take long bef it's ready.. I used my fav food processor that hubs got me a year ago (love u babe!) throughout the procedure n tonight we had it for dessert... Superb taste n perfect for ur loved ones.. I subbed cranberry for raspberry simply bec that's what I have in my freezer.. Will definitely be baking it again!


for the crust:
6 tablespoons unsalted butter, melted
3 tablespoons sugar
pinch of salt
1 cup chocolate wafer crumbs - I used coffee biscuit Marie hehe
(I used Nabisco Famous Chocolate Wafer; you can also use Oreos, minus the filling)

for the filling:
12 oz cream cheese, softened
1/3 cup plus 2 tablespoons sour cream
1 egg
1/2 cup sugar
1 teaspoon lemon extract
zest from 1 lemon, very fine

for the cranberry sauce:
2 cups fresh or frozen cranberries - i used raspberries
1 cup sugar
4 tablespoons lemon juice
2 teaspoons corn starch, mixed with 2 tablespoons cold water

First, make your crust, as it will need to be completely cool before filing. Preheat oven to 350F. Prepare an 8″ springform pan with baking spray. In a medium work bowl, combine melted butter, sugar, salt and crumbs in a bowl. Press into the bottom and 1 1/2 inches up the sides of an 8-inch springform pan and bake for 15 minutes. Let cool completely on a wire rack. Lower oven temperature to 280F.
In the meantime, make your cranberry sauce. In a medium saucepan, combine cranberries, sugar and lemon juice and let cranberries simmer on low heat for 15 minutes, until most of them pop and fall apart. Strain over a wire sieve, pushing most of the solids through, but catching seeds and skins. You should have a thin liquid. Return to cleaned saucepan and reheat to a simmer. Add corn starch slurry and once to a low boil, it should thicken slightly. Remove from heat and let cool.
To make the filling, using your food processor, process the cream cheese until smooth. Add the sour cream, egg, sugar, lemon extract and lemon zest and process again until smooth and fully combined.
Wrap the outside of the pan with a double layer of foil. (The cake bakes in a water bath, and doing this will help keep water from seeping into the cake as it cooks.) Pour 1/4 cup of the cranberry sauce over the crust and spread evenly with a spoon or offset spatula. Then pour the cream cheese filling over the base until not quite the height of the side crust. Carefully giggle the pan to even out the top. Fill cranberry sauce into a squeeze bottle with a tiny tip and begin to pipe small circles in a swirl pattern over cheesecake (larger dots on the outside, smaller as you go inward). Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don’t lift the toothpick out until you finish the last circle).
Create a water bath by placing the cake tin in a slightly larger roasting pan or baking dish. Carefully pour hot water halfway up the sides of the springform. Bake at 280F for a little over an hour, until the edges look set but the center jiggles slightly. Let cool on a rack, then cover and refrigerate for several hours before serving.


I know its late to be wishing everyone happy mid week nevertheless am glad i got thru it.. managed to settle two orders.. ty Dewi and also Azimah for the macs orders.. managed to reply to all my emails (Shikin if ur reading this.. can u pls email me again cos my reply got bounced back).. managed to send out (with the help of hubs of cos) all the mac sheets that were handcarried fm Barcelona.. Alhamdullilah..

I am still waiting for another shipment that will arrive end of Feb.. to those that inquired abt mac sheets.. i will notify once its back in stock.. ty to all that hv bought thru my store..

Anyway besides my mundane day to day thingy.. there is not much else to talk abt.. Sonia is getting much more "loud" ever since she started schooling.. yesterday i got a surprised fm her.. she came home with a flowers which she had handcrafted fm a cut up egg tray (will take a photo of it tomorrow).. she painted it and stuck it into a Styrofoam cup and bef she handed it to me.. she said this to me.. happy 'vantine' day mama... awwww how sweet..

This swiss roll was baked yesterday night.. i had like 3 almost expired bananas sitting in my kitchen.. went thru a few banana cake recipes and decided to gv this recipe a try.. the cake itself is so soft and nice .. i thought by adding spekkeok powder the aroma wud be overwhelming but i was wrong.. hubs likes it alot especially when he realised that i used nutella as filling :o)

4 eggs
80g palm sugar
20g sugar
1 tsp cake emulsifier

80g flour
10g milk powder
10g corn flour
1 tbsp spekkoek powder - i used 1/2 tbsp

50 g margarine, melted - i used butter
1 pc pisang Ambon - mashed - i used 3 pcs of bananas.. err dont know the type hehe

4 tbsp chocolate buttercream - i used nutella

Whisk ingredients (A) until thick..
Add in sifted (B) and stir
Add in melted (C) and stir again till well combined
Pour batter into ur greased pan (20x30cm).. (dont forget to use baking paper ok)
Bake it in preheated oven of 200C for 15mins
Once baked.. turn ur tray immediately.. spread chocolate buttercream and roll em.. tighten it and wrap with baking paper.. chill it bef slicing it..

Note: I used two trays to get two types of swiss roll.. thick and thinner type.. u can choose which one u like or just stick to the size that was recommended by Bu Fatma Bahalwan.

Source: NCC - Bu Fatma Bahalwan

Monday blues?? I dont even wanna start how my day was like.. i got home.. i baked mac shells.. i tried out a new recipe.. did my laundry.. marinated my chicken and bef i knew it..its time to fetch hubs.. in fact i got there close to half past 6.. got home in time for magrib.. plonged my chicken in the oven. had dinner.. continued with laundry and thank goodness i dont hv to think abt housework for we did our Sunday cleaning yesterday.. Lisa .. i know ur reading this.. come back soon ok!! am kaput!

Steamed Brownies.. not supposed to be in cuppies .. i am constantly on the go so cuppies can be a hassle.. so i dumped my batter into a my mould and guess what?? my cake got stuck.. arghhh i thought i greased it! thank goodness i only used half of my batter for it.. by the end of the day.. i had to settle with steamed brownies in cuppies.. blahhhh

4 eggs
150g sugar
1 tsp emulsifier
1/2 tsp salt

100g all purpose flour
25g cocoa powder - i used cocoa berry

100g margarine - i used butter
60g dark cooking chocolate - i used cocoa berry
1 tbsp black forest paste

Heat ur steamer
Melt butter and add into dark chocolate.. stir till melt bef adding in black forest paste - set aside
Using a stand mixer.. whisk eggs, sugar, emulsifier and also salt till thick and fluffy.
Add in sifted flour and cocoa powder and stir till combined
Add in melted chocolate/butter and continue to stir
Pipe batter into desire mould
Steam it using med fire for 20mins if ur using cuppies like mine.

Source: Fatma Bahalwan


About Me

My photo
Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..