This is another recepi from kuali.com that I love so much! The cake turned up so well. Beautiful texture, spongy and the aroma.... Hmmm yummy...
Since I don't have lemon with me at the time, I used lime juice instead
Ingredients
175g butter
175g castor sugar (I reduced it to 150g)
4 egg yolks (I used large eggs)
1 cup well-mashed ripe bananas (add 1 tsp lemon juice when mashing)
235g self-raising flour, sifted
3/4 tsp bicarbonate of soda, sifted
4 egg whites
1 1/2 tbsp lemon juice
1 tsp grated lemon rind (I omitted this)
Note: I would probably try adding extra egg yolk or reduce the flour so that the cake would be less crumbly.
Method
Grease and flour a 21cm cake tin. Preheat oven at 170ºC. Beat butter and sugar till light and fluffy. Add egg yolks one at a time, beating well after each addition.
Add mashed bananas and beat well. Fold in sifted flour gradually. Beat egg white until stiff and stir into banana mixture. Add lemon juice and rind.
Pour batter into prepared tin and bake for 45-55 minutes or until cake is cooked. Cool cake in the tin for 15 minutes before turning out onto a wire rack.
Wednesday, May 25, 2011
Thursday, May 19, 2011
Genting Highland
Ever since we bought Genting annual theme park pass, we have been bringing the two monsters there quite often.
Waiting to check-in to FIrst World Hotel.
Can we go down now? Please.....
The 2 monsters favorite rides... bumper cars. My guess is the next round we go to Genting Highland, Big M would have to go to adults bumper car already... either that or I find him a super duper thin shoes...
Yaey... (Small M don't dare to join)
Weeeee..... (Small M afraid...)
Yes! This is my ride...
Ferris wheel
Waiting to check-in to FIrst World Hotel.
Can we go down now? Please.....
The 2 monsters favorite rides... bumper cars. My guess is the next round we go to Genting Highland, Big M would have to go to adults bumper car already... either that or I find him a super duper thin shoes...
Yaey... (Small M don't dare to join)
Weeeee..... (Small M afraid...)
Yes! This is my ride...
Ferris wheel
Sunday, May 8, 2011
Happy Mother's Day
Big M bought this for me.....
He bought this from a lady selling those flowers at the psdestrian bridge at his school. It cost him RM1.50 and he bought extra one for Small M so that Small M can give it to me too. Thank you two monsters!
HAPPY MOTHER'S DAY to all mothers!
He bought this from a lady selling those flowers at the psdestrian bridge at his school. It cost him RM1.50 and he bought extra one for Small M so that Small M can give it to me too. Thank you two monsters!
HAPPY MOTHER'S DAY to all mothers!
Thursday, May 5, 2011
Butter Cake
I have been lazy (again) to update my blog. After using steaming method to make cakes, finally my oven is up and going again. So the fist cake that I baked was the extremely easy butter cake.
This recipe is from http://kuali.com/. This is one of the best butter cake recipe. It was moist, aromatic and best of all, it was so simple to make.
Ingredients
250g butter
210g castor sugar (I reduced it to 170g)
4 eggs
1 tsp vanilla essence
200g self-raising flour, sifted with 1/2 tsp salt
4 tbsp fresh UHT milk
Method
Grease and line a 20cm cake tin with greased greaseproof paper. Preheat oven to 170°C.
Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add essence.
Fold in sifted flour gradually to mix. Finally stir in milk. Mix until well combined.
Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking.
Bake in preheated oven for 55-60 minutes or until cooked through when tested with a skewer.
The cake was finished in one day. Gosh! That was whole block of butter!
This recipe is from http://kuali.com/. This is one of the best butter cake recipe. It was moist, aromatic and best of all, it was so simple to make.
Ingredients
250g butter
210g castor sugar (I reduced it to 170g)
4 eggs
1 tsp vanilla essence
200g self-raising flour, sifted with 1/2 tsp salt
4 tbsp fresh UHT milk
Method
Grease and line a 20cm cake tin with greased greaseproof paper. Preheat oven to 170°C.
Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add essence.
Fold in sifted flour gradually to mix. Finally stir in milk. Mix until well combined.
Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking.
Bake in preheated oven for 55-60 minutes or until cooked through when tested with a skewer.
The cake was finished in one day. Gosh! That was whole block of butter!
Wednesday, March 2, 2011
FAMOUS AMOS’ CHOCOLATE COOKIES RECIPE
FAMOUS AMOS’ CHOCOLATE COOKIES RECIPE
Recipe from http://www.thesuzette.com/2010/02/famous-amos-cookies/
This recipe produce aromatic and delicious chocolate chips cookies. It suppose to be chewy type but since I like my cookies crunchy, I do not roll it into balls. Instead, I just scooped it by the teaspoon and dropped it at the tray before flatten it a bit with the back of the spoon. The result, a crunchy chocolate chips cookies!
Ingredients
1 bar butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 1/2 cups oatmeal, blended to powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
340g chocolate chips
250g Chocolate bar, grated
100g nuts (your choice), chopped
Method
1. Preheat oven at 190C
2. Cream the butter and both sugars
3. Add eggs and vanilla, mix evenly
4. Fold in flour, oatmeal, salt, baking powder, and soda.
5. Add chocolate chips, grated chocolate bar and nuts. Mix well (I used my hands in a food grade plastic bag, as it is too thick for my mixer).
6. Roll into small balls (around 1 inch in diameter) and place two inches apart on a cookie sheet/tray.
7. Bake for 10 minutes at 190 C.
Recipe from http://www.thesuzette.com/2010/02/famous-amos-cookies/
This recipe produce aromatic and delicious chocolate chips cookies. It suppose to be chewy type but since I like my cookies crunchy, I do not roll it into balls. Instead, I just scooped it by the teaspoon and dropped it at the tray before flatten it a bit with the back of the spoon. The result, a crunchy chocolate chips cookies!
Ingredients
1 bar butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 1/2 cups oatmeal, blended to powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
340g chocolate chips
250g Chocolate bar, grated
100g nuts (your choice), chopped
Method
1. Preheat oven at 190C
2. Cream the butter and both sugars
3. Add eggs and vanilla, mix evenly
4. Fold in flour, oatmeal, salt, baking powder, and soda.
5. Add chocolate chips, grated chocolate bar and nuts. Mix well (I used my hands in a food grade plastic bag, as it is too thick for my mixer).
6. Roll into small balls (around 1 inch in diameter) and place two inches apart on a cookie sheet/tray.
7. Bake for 10 minutes at 190 C.
Sunday, February 20, 2011
Nestum Cookies
Recipe from http://www.simpledishonline.info/?p=21.
This is a real treat for Nestum lovers. Buttery and full of Nestum flavour.
Ingredients:
250g Low Protein Flour
250g Pure Butter
120g Fine Sugar
2 Eggs
3 Cups of Nestum
2 teaspoon Vanilla Essense
Method:
Whisk the butter until fluffy. Then add sugar, eggs and Vanilla. Mix well. Next add the flour. Once the flour has been mixed well, add in the Nestum. Mix well again.
Roll them into a size of a tiny ball, depending how big you want your cookie and use the fork to press it down.
Bake them at 150′C for 8-10 mins depending on the size and thickness of the cookie.
My cookies weren't cook at 150'C for 10 minutes. Therefore I increased the degree to 175'C and baked for 10 minutes.
This is a real treat for Nestum lovers. Buttery and full of Nestum flavour.
Ingredients:
250g Low Protein Flour
250g Pure Butter
120g Fine Sugar
2 Eggs
3 Cups of Nestum
2 teaspoon Vanilla Essense
Method:
Whisk the butter until fluffy. Then add sugar, eggs and Vanilla. Mix well. Next add the flour. Once the flour has been mixed well, add in the Nestum. Mix well again.
Roll them into a size of a tiny ball, depending how big you want your cookie and use the fork to press it down.
Bake them at 150′C for 8-10 mins depending on the size and thickness of the cookie.
My cookies weren't cook at 150'C for 10 minutes. Therefore I increased the degree to 175'C and baked for 10 minutes.
Thursday, January 27, 2011
Sweet Crepe Batter
Recipe from http://www.therecessioncookbook.net/2009/05/paris-on-cheap-nutella-crepes.html#CrepeSeparator
What I did was stacked the crepes and spread each layer with a thin spread of Nutella. I topped it off with warmed diluted Nutella (double boiled 3 tablespoons of Nutella with 1 tablespoon of milk). This was so yummy! Next time I would add slice bananas to it.
I didn't rest the batter in the fridge as suggested (coz I couldn't wait that long). Therefore the surface of crepes were not smooth. But does ot matter when it was covered with Nutella?
SWEET CREPE BATTER
Ingredients
2 eggs
1 cup milk
1/4 cup water
2 teaspoons vanilla
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons melted butter
Makes about 20 crêpes
Place all the ingredients in a blender and blend until smooth. If you don't have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth. Add the flour and sugar and whisk to combine. Whisk in 2 tablespoons of the melted butter. Strain the batter into another bowl. Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle.
Heat a small crêpe pan (or nonstick skillet) over medium high heat. Swirl 1 teaspoon of butter in the pan and add a small amount of batter to the pan--swirl the pan so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds (until lightly browned) and flip. Cook for another 10-15 seconds and remove to a plate.
Continue cooking the rest of the batter, adding additional butter every third crêpe or so. Place the crêpes on a sheet tray and keep warm in a 225 degree F oven until ready to serve.
What I did was stacked the crepes and spread each layer with a thin spread of Nutella. I topped it off with warmed diluted Nutella (double boiled 3 tablespoons of Nutella with 1 tablespoon of milk). This was so yummy! Next time I would add slice bananas to it.
I didn't rest the batter in the fridge as suggested (coz I couldn't wait that long). Therefore the surface of crepes were not smooth. But does ot matter when it was covered with Nutella?
SWEET CREPE BATTER
Ingredients
2 eggs
1 cup milk
1/4 cup water
2 teaspoons vanilla
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons melted butter
Makes about 20 crêpes
Place all the ingredients in a blender and blend until smooth. If you don't have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth. Add the flour and sugar and whisk to combine. Whisk in 2 tablespoons of the melted butter. Strain the batter into another bowl. Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle.
Heat a small crêpe pan (or nonstick skillet) over medium high heat. Swirl 1 teaspoon of butter in the pan and add a small amount of batter to the pan--swirl the pan so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds (until lightly browned) and flip. Cook for another 10-15 seconds and remove to a plate.
Continue cooking the rest of the batter, adding additional butter every third crêpe or so. Place the crêpes on a sheet tray and keep warm in a 225 degree F oven until ready to serve.
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