A zillion apologies will never justify my absence.. am sorry for my lacking in updating my blog.. i had wanted to update my blog while in Paris.. but i didnt.. i took photos.. i took along my lappy but i didnt update my blog.. most of the pics in my IG were taken fm my phone and those that i took using my SLR I made a flipagram video of in my IG.. follow me on IG ok cos i am not too sure if i hv the time to update a travelogue on my Paris trip in my blog.
Bef i go on and on abt whats new with us.. i just want to thank all the lovely ppl in my IG and FB.. the messages that I am getting daily asking me abt my well being.. abt how i am coping right now.. I feel blessed and thankful..
1st Jan was the day my dad was admitted to CCU.. he has been sick the last few months and became very weak on the eve of new year that we decided to take him to the A&E.. found out that his diabetes was at a critical stage.. he was rushed to the CCU unit where he got proper care and medication.. the family is being tight-nit during this period of time (which is important).. both my sisters and my mom took turns to sleep over.. dad was knocked out for the first two days.. he was blabbering and couldnt even remember what he was talking abt.. mom was pretty aware of the situation and was always on guard whenever she saw dad's doc.. after five days in CCU.. doc decided to release him to the normal ward and he has been warded there for the past few days.. hes better now... talking and not falling asleep every five minutes... hes laughing lots too which i hv not seen for over a year.. hes sitting down on his own and eating properly... started to read the newspaper and magazines again which he lost interest many months ago... i am thankful to Allah for this... us sisters were strong and supported each other.. sis Wati has not been back to work ever since dad was admitted and i dont know what i would do without them... love u girls so much!
While dad was in CCU.. my grandma was admited to ICU.. shes been worried sick abt dad that it somehow deteriorated her health.. she was bleeding internally and there is only so much that we can do (she's 89)... she was in ICU and a few hrs ago they pushed her to the recovering unit.. she can still recognize us.. shes still talking eventho she looks weak today.. may Allah gv her strength to go thru this period of time..
Looking back at what is happening right now... it makes me realise how important it is to hv a strong bond in a family.. no matter how tough the situation is... if u hv a strong family foundation.. u will come out on top..
So ok... lets move on.. there are too many new recipes that i want to share but time is really not on my side.. the interest that i once had seems to be going south.. i dont know if i will be able to update my blog as often as bef but one thing is for sure... i will keep my blog running as long as i can.. this blog is after all abt sharing recipes..
.. and abt my family.. Sonia is growing into a young girl.. shes in K2 and will be 6yo in two months time.. Hairi has been travelling and is going to Paris next week.. err i think.. hubs is still travelling and was in Jakarta two days ago and will be in China whole of next week.. i still hate it whenever he has to travel but thats how it is.. am thankful that hes been working hard to provide us well.. overall we are good and settling into the brand new year.. taking one day at a time..
Alrighty since this post is all abt family bonding... i wanna share a few pics taken on my bday.. eve of xmas.. the day Mr Santa give away prezzies hehe
And oh yes.. bef i call it a day.. heres the recipe of my bday cake which i prepared a few hrs bef my family members arrived.. enjoy and pardon for the not so good quality pic of my cake.. took pic using my phone :o)
Ingredients
2 cups / 228g cake flour
1/2 cup/ 27g cocoa powder
1 tsp baking soda
1/2 tsp salt
4 oz/113g bittersweet chocolate (finely chopped)
1/2 cup/120ml boiling water
1 cup/242g sour cream
2 tsp vanilla extract
1 cup/ 227g unsalted butter, softened
2 cups/400g granulated sugar, divided
4 large eggs, seperated, at room temp
1/4 tsp cream of tartar
Chocolate Frosting
85g bittersweet chocolate (chopped)
1/2 cup / 113g unsalted butter, softened
1 cup / 113g confectioners sugar
1 tsp vanilla extract
This recipe uses coconut pecan filling but i opted for salted caramel cream cheese frosting .. why? simply bec i didnt hv enough time to prepare the filling :oP
Make the cake
1) Position a rack in the center of the oven and preheat the oven to 350F (180C). Grease the bottom and sides of two 9" round cake pans. Dust the pans with flour
2) Sift together the cake flour, cocoa powder, baking soda and salt into a medium bowl, set aside
3) Combine the chocolate and boiling water in a bowl and whisk until the chocolate is completely melted and the mixture is smooth. Set aside to cool until repid.
4) In a small bowl, stir together the sour cream and vanilla extract, set aside
5) In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, abt 1 min. Gradually add 1 1/2 cup of sugar and beat at high speed until well blended and light, abt 3 mins. Reduce speed to medium and add the egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the rapid chocolate and mix until blended. If ur mixer has a splatter shield attachment, attach it now.
6)Reduce the seed to low and add the flour mixture in three additions, alternating it with sour cream in tow additions and mixing just until blended. Remove the bowl fm the mixer stand and set aside.
7) In a clean mixer bowl, using the whisk attachment, beat the egg whites at low speed util frothy. Add the cream o tartar and mix just until blended. Increase the speed to medium and beat until the whites are fluffy and begin to form soft peaks. Gradually add the remaining 1/2 cup of sugar. Increase speed to high and whip the whites until they are glossy and smooth and form stiff peaks. Using a rubber spatula, gently fold the whites into the chocolate batter one third at a time, Scrape the batter into prepared pans and smooth the tops
2) Sift together the cake flour, cocoa powder, baking soda and salt into a medium bowl, set aside
3) Combine the chocolate and boiling water in a bowl and whisk until the chocolate is completely melted and the mixture is smooth. Set aside to cool until repid.
4) In a small bowl, stir together the sour cream and vanilla extract, set aside
5) In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, abt 1 min. Gradually add 1 1/2 cup of sugar and beat at high speed until well blended and light, abt 3 mins. Reduce speed to medium and add the egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the rapid chocolate and mix until blended. If ur mixer has a splatter shield attachment, attach it now.
6)Reduce the seed to low and add the flour mixture in three additions, alternating it with sour cream in tow additions and mixing just until blended. Remove the bowl fm the mixer stand and set aside.
7) In a clean mixer bowl, using the whisk attachment, beat the egg whites at low speed util frothy. Add the cream o tartar and mix just until blended. Increase the speed to medium and beat until the whites are fluffy and begin to form soft peaks. Gradually add the remaining 1/2 cup of sugar. Increase speed to high and whip the whites until they are glossy and smooth and form stiff peaks. Using a rubber spatula, gently fold the whites into the chocolate batter one third at a time, Scrape the batter into prepared pans and smooth the tops
8) Bake the cakes for 30 to 35 mins, until toothpick inserted into the center comes out clean. Cool the cakes in their pans on wire racks for 20mins.
9) Run a small knife around the edge of each pan to loosen the cake. Invert each cake onto a wire rack and cool completely.
Make the frosting
1) Put the chocolate in a medium stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stiring frequently until the chocolate is completely melted. Remove the bowl fm over the pot and set the chocolate aside to cool until repid.
2) In the bowl of an electric mixer, using the paddle attachment, eat the butter at medium speed until creamy abt 30 sec. Gradually add the confectioners' sugar and beat at high speed unti the repid chocolate at low speed, mixing until blended and scraping down the sides of the bowl as necessary. Increase the speed to high and heat until the frosting is slightly aerated.. abt 1 min. Use the frosting immediately, or cover tightly and set aside at room temp for up to 3hr
Recipe adapted fm The Cake book fm Tish Boyle.. Bake it ok cos hubs said.. the cake is the mother of all chocolate cake hehe
Cheerios!
