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Similar pic? hehe.. told ya.. ah well.. the most important thing is to share this next recipe so that my readers are able to bake it for Eid.. hows the preparation going? busy busy week ey.. am finishing up a few more orders and i am done.. Alhamdullilah.. unlike last year.. this yr i am much more organised.. i got to bake for my customers and i get to spend time with my family.. a little tired but thats ok.. rezeki.. Alhamdullilah..

This wonderful recipe is fm Justine of Cooking and Beer.. i began searching for a chocolate chip recipe that uses macadamia nut and white chocolate after Aireen whatsapp-ed me asking if i hv a recipe to share using these two ingredients.. well my search stopped after i stumbled upon her blog.. baked 4 batches of it and voila... i saw Sonia coming in and out of my kitchen asking for more which shows that my little Sonia wasnt fasting on that day lol.. ishhhh

3/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon kosher fine salt
1/4 cup unsalted butter, softened to room temperature
1/4 cup pure cane granulated sugar
1/4 cup pure cane DARK brown sugar
1 egg, beaten
2 tablespoons whole milk
1 teaspoon pure vanilla extract
1/2 cup macadamia nuts, coarsely chopped - i bake it for a couple of mins
1 white chocolate Ghirardelli® bar, coarsely chopped

Heat your oven to 175 degrees C and situate a rack in the middle of the oven.
In a large bowl whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In another bowl of your stand mixer, with the paddle attachment fixed, cream together the butter, sugar and dark brown sugar until it is completely combined. Add the egg, milk and vanilla extract, and beat again until combined.
In ½ cup increments, begin to integrate the dry ingredients into the wet. Mix each increment until completely incorporated. With a heavy wooden spoon gently fold in the nuts and chocolate.
On an ungreased cookie sheet, begin placing tablespoon-sized dollops of dough.
Bake at 175 degrees C for 8-10 minutes. Transfer to wire rack to let cool and store in an airtight container for up to 2 weeks.

Some pointers..: i baked it at 165C for 12mins.. got myself a soft cookies.. hubs was happy with it but since this cookie is for Eid.. i decided to go crunchy and baked it a further 5 mins.. my double chocolate white chocolate chunk macadamia nut cookies turned out perfect.. krap krup and super chocolaty with expensive nuts lol.. err do u ever wonder why macadamia nuts are so expensive? huhu


Sorryyyy.. i know its been days.. i know i made promises.. but here i am now huhu.. i know i hv been quiet here but that is bec i hv been baking..  i know i hv not talked a lot lately but theres not much to talk except that my hubs has been doing his crazy trips.. u see him on wkends .. he flies off on a Monday and comes home on Wed or Thursday.. add to that SQ having mechanical problems or Chinese carriers canceling/delaying flights and that makes for a very jittery wife... anyway i cant stay long cos i will hv to start baking cookies for mom.. so heres the recipe that i had promised .. i first saw it on Pinterest and thought why not.. i made two batches in one go and decided to bake it 10mins longer using a lower temp.. heres the recipe.. recipe is fm Anncoo.. original recipe is fm Travelling Foodies

1 egg (60g)
200g butter
130g icing sugar
320g flour
2 tbsp of vanilla paste (appro. 30g)

Place everything in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.
Pipe wreaths onto greased cookie sheet or baking tray using an open star tip. I used Wilton 1M but I think the lady in the video used a smaller one - i used wilton 195
Bake in a preheated oven at 200C for 7-8 min (i baked mine at 160C for 20mins
Leave to cool slightly before removing from cookie sheet.
Transfer cookies into airtight container after cookies are at room temperature.

Bake it ok.. cos i know my kids including us.. cant stop munching on it.. super taste.. buttery and ohhhh soo good! - will share the next cookie recipe ... u will see some similarity in my pic simply bec i was too lazy to change it to diff style muahaha


I am sorry for not posting this recipe sooner.. i wanted to but unfortunately hubs misplaced my USB SD card reader somewhere and i cant upload my pic on my new lappy.. bought a new reader yesterday and here i am updating my blog..

This was the pavlova that hubs been wanting me to bake... i didnt get to it till a few days ago and oh boy someone was a happy puppy the moment he took a spoonful of it.. the meringue was crisppy on the outside and chewy on the inside.. i even made meringue kisses for little Sonia using this recipe .. ish talking abt little Sonia.. i hv started training her to fast during Ramadhan.. not as easy as Hairi but shes getting there.. first day she had her brekkie and by lunch she was already asking for her milk.. the second day she had brekkie and didnt eat anything till iftar.. this went on for a couple of days.. yesterday was a little challenging lol.. she didnt hv breakfast but at around 2pm she was walking in and out of our kitchen and asked me if it has Azan .. i decided to let her eat something and that quietened her down a little.. anyway today i hope when shes done with school she will not ask for her milk :op

So ok lets get on with this wonderful recipe.. ty Yvonne for sharing it.. i wud suggest u prepare ur vanilla sugar in advance bef whipping it with ur double cream.. i got mine fm Dr Oetker hehe

Black Forest meringues:
{Enough for about 10 servings}

3 egg whites
a pinch of salt
130 grams of sugar
1 tablespoon cornstarch
50 gr icing sugar
2 tbsp cocoa

Cut a piece of parchment to fit a rimmed baking sheet. Using a small bowl and a pencil, trace four 5-inch circles, 2 to 3 inches apart, on the parchment; bear down so that the circles will be visible from the other side. Place parchment, marked side down, on baking sheet. Set aside. - i used my mastrad mac sheets
Preheat oven to 80C. Meanwhile, in a large bowl, using an electric mixer on medium speed, beat egg whites and salt until soft peaks form, about 4 minutes. Increase speed to high and sprinkle in ur confectioners' sugar, a few tablespoons at a time, and cornstarch; beat until meringue is thick and shiny and holds stiff peaks, about 5 minutes. Add in ur icing sugar and cocoa powder
Using a spatula, gently spread one-fourth of the meringue inside each parchment circle. Using the back of a spoon, create a 1-inch-deep well in the center of each meringue (U can also use a piping bag to pipe a circle with a star tip.. u can check out bravegirlsclub on you tube on how to pipe ur meringue disc) Bake until meringues are a very pale golden color, about 2 and half hours. Turn heat off and prop oven door open slightly with a wooden spoon. Let meringues cool in oven until crisp.

250 gr double cream
(Alternatively 100 gr 150 gr whipped cream and mascarpone)
2 packets of Bourbon vanilla sugar
1 tablespoon kirsch (simply omit)
1 jar of Amarena cherries (250gr. fill weight) -  i used dark cherry in a can
Dark Chocolate shavings

Meanwhile, place beaters from an electric mixer and a medium-size metal or glass bowl in the freezer and chill until very cold, about 10 minutes. In chilled bowl, combine cream and vanilla sugar. Using an electric mixer, beat until soft peaks form, about 5 minutes.
Once done spoon vanilla cream into wells of meringues. Top with reserved Amerena cherries, and garnish with chocolate shavings


2nd day of ramadhan.. Alhamdullilah.. yesterday went by quicker than i anticipated.. i was a little busy and didnt realise the time till hubs came home fm work.. quickly packed all the food and desserts that i had prepared and off we went to my parents place for iftar... a typical thingy in the Kassims family.. first and last day of iftar has to be at moms - where even the grandkids will automatically come without being told.. where even the only white horse in the Kassims family will ask: is mom going to cook nasi rawon, rendang and sambal goreng for us? hehehe

Today I am not planning anything big.. house is cleaned.. no laundry to do.. i hv one more layer cake to bake today for this week's order and thats it... still hv no idea on what kind of dessert to prepare for iftar.. maybe the pavlova that hubs has been craving for .. will see..

So ok.. my main intention of updating my blog today is to share this recipe.. a recipe fm Pak Yongki Gunawan.. the first time i bought his book.. i knew this would be one of the recipe that i'd try to bake.. first its a steamed type of layer cake.. second by looking at his cake pic.. i cant help but wonder: how on earth did he get a baking effect/ brown layer in a steamed layer cake.. well i will first share with u the recipe..

12 egg yolks
7 egg whites
375g sugar
20g starkies - use ovallete if u cant find any
180g flour
40g milk powder
1 tsp baking powder
a few drops of yellow food colouring
1 tsp salt

50g Hollman butter - use any brand that u like
200g Wisjman butter
40g condense milk
1 tbsp Toffieco Bakar - use vanilla paste if u dont hv it

75g mix fruits
75g almond slices
75g red and green cherries - sliced or cubes

Cocoa powder

Prepare ur steamer.. grease ur 8x8 baking pan
On a stand mixer.. whisk (A) till thick and fluffy - set aside
In a seperate bowl.. whisk (B) till batter turns pale in colour. once done.. fold in (A) into (B) a little at a time and continue to stir slowly with a rubber spatula till its well balanced.
Weigh ur batter and divide it with the number of layers that u intended to hv in ur cake.. he uses 100g of batter for each layer..
Pour the first layer of batter and steam it for 5 mins.. take it out of ur steamer.. add a little of (C) and sieve in (D).. pour another 100g of batter and continue to steam for another 5 mins..
You do that till u use up all the batter.

My cake ended up not having the brown lines that pak yongki gunawan got on his cake.. i think the pic that he got in his book was of a baked one or maybe he used a brown type of cocoa powder cos after i sliced my cake.. the lines that i got were almost black lol (bec i use cocoa berry maybe?) 

At that instant i had that "duh" moment lol.. I suddenly realised the purpose of cocoa powder in his recipe.. to create the "lines" on every layer.. duhhh.. i shud hv added a lot more cocoa to make the layers much more visible - next time when i do this layer cake.. i will divide my batter into two colours to create the layers and leave out the cocoa powder :)

Long story short.. cake turned out fab.. love the taste of this cake.. rich in flavours.. u get the moistness fm steaming, u get the sweet and sour taste fm the fruits and u get the creamy taste fm the batter :o)

I am finally back in Singapore... my busy travel schedule has kept me on my feet these past two months.. fm Shanghai to KL to HK to Shanghai and lastly to Jakarta.. all that within a couple of weeks.. i am still struggling to load my latest Shanghai trip pics.. after being there for the 3rd time... i know now what can trigger me of not liking Shanghai in the first place.. my thoughts on Shanghai has changed and i now can proudly say that i can survive in Shanghai lol

Hi peeps! hope all is well .. hope that the Ramadhan month that we will celebrate is gonna be a berakah one... so so looking forward to the quiet two weeks bef i start baking for my Eid orders.. am sorry dearies... my Eid orders are fully booked and if only i had more than 2 hands i wud love to take in more but i dont want this year to be like last year where my orders were are out of control...

So ok.. i cant stay long... i hv to get organised.. need to unpack all my stuff fm my luggage as we only got into sg late last night.. i bought quite a number of baking things fm Titan and i wud say that my baking ingredients for Eid are well stocked up lol.. i also bought a couple of new recipe books and i cant wait to get my hands dirty.. oh and also i still owe my readers or shud i say my fb friends another layer cake recipe which i managed to try bef we flew to Jakarta last sat.. so stay tuned!

S'more blondies.. the first time i had s'mores brownies was when Yani gave me a box of it.. she didnt bake them hmmm in fact i hv never tasted any of her bakes lol.. she gave me a box which Sonia gladly finished.. Sonia is a marshmallow addict.. i usually hv stock of it at home as i dont want her to hv a craving when we are outside.. its not easy to find any halal marshmallow in our local supermarket.. i usually will get it fm our local baking supply store here.. anyway that day even tho i had promised hubs that i will bake him pavlova.. i decided to gv this recipe a try after i saw this pic fm mother thyme....  dont u just feel like having a bite after looking at her pics?

1 1/2 cup all purpose flour
1 cup graham cracker crumbs
1/2 tsp baking powder
pinch of salt
2 sticks (1 cup) of butter melted and cooled
1 1/2 cup light brown sugar
1 tsp vanilla
2 large eggs
8oz milk chocolate squares - i used more
2 cups of tiny marshmallows
graham crackers 

Preheat oven to 350° F. Line the bottom and sides of a 9-by-13-inch baking pan with parchment paper; greased it.
In a medium bowl, whisk together the flour, baking powder, graham cracker crumbs and salt.
In a large bowl, whisk butter and brown sugar. Stir in vanilla and eggs one at a time.
Gradually stir in flour mixture until combined.
Spread batter in the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, 30 minutes on the center rack.
Sprinkle with the graham crackers, marshmallows, and chocolate squares and bake until the marshmallows are pale golden, abt 10 to 15mins. Set the pan on a wire rack and let cool completely. Lift the blondies out of the pan, using the parchment to help, and cut into 24 bars.
Storage suggestion: Keep the blondies at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.

Alrighty.. will update again when time permits.. for now hv a blessed Ramadhan .. maaf zahir batin and ty to all readers who keep on coming to my humble blog.. keeping in touch in fb and instagram.. thank you :)


About Me

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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..