Showing posts with label bread-cookies-cakes. Show all posts
Showing posts with label bread-cookies-cakes. Show all posts

Friday, March 7, 2014

Black Forest Gateau

21st February...

Black Forest Gateau
 photo pinterest-icon.png 

Nineteen… he is Nineteen!!!

رب هب لي من الصلحين  (Oh Lord, bless me with a righteous son - 37:100)
Dear Son, 

Whatever needed to be said and taught, already been said and done. I hope that we did a good job (if not the best) as parents, to bring you up to be a humble, compassionate, loving young man. We hope those 'lessons' will help to prepare you to face challenges that you may encounter some time in your life. 

Life is a bittersweet experience. Look back and learn from the mistakes make. Those 'bitter' experiences will make us wiser. Celebrate the 'sweet' life throws your way and never forget to raise your hands and say your thanks (Alhamdullilah) to the ONE who blessed you with good things in life.

Happy Birthday Son

…. and this song says it all - Our wish for our grown up 'baby' :), you may have outgrown my lap but never my heart …. love you for always

Black Forest Gateau

" I hope the days come easy and the moments pass slow
And each road leads you where you want to go
And if you're faced with the choice and you have to choose
I hope you choose the one that means the most to you

And if one door opens to another door closed
I hope you keep on walkin' til you find the window
If it's cold outside, show the world the warmth of your smile

Black Forest Gateau
Black Forest Gateau
Black Forest Gateau

I hope you never look back 
but you never forget
All the ones who love you 
and the place you left
I hope you always forgive 
and you never regret
And you help somebody every chance you get

You'd find God's grace in every mistake
And always give more than you take
But more than anything…

Black Forest Gateau

My wish for you
Is that this life becomes all that you want it to
Your dreams stay big, your worries stay small
You never need to carry more than you can hold

And while you're out there gettin' where you're gettin' to
I hope you know somebody loves you
And wants the same things too
And that is my Wish… "

My Wish ~ Lyrics and song by click Rascal Flatts to see the video

Black Forest Gateau

Black Forest Gateau(no alcohol/ Kirsch added)
Adapted from BBC Good Food with changes
click here to print

175g salted butter
75g dark chocolate
300 g plain flour
150 dark brown sugar
225 g castor sugar
25 g cocoa powder
1teaspoon bicarbonate soda
2 x 28g eggs
180ml milk
1 tablespoon (20ml) lemon juice
95g hot water
a pinch of salt

680g jar of Morello sour pitted cherries
(drained into a bowl and reserved 1 cup of juice)
3tablespoon sugar

Chocolate Ganache
125g dark chocolate
200 ml cream

300 ml thickened cream or double cream
3tablespoon caster sugar
  1. Pre heat oven to 180C.  
  2. Line 3 x 20 cm round cake pan with baking paper (if you don’t have 3 cake pans…its ok, its not the end of the world…)
  3. Mix 180ml milk with 1 tablespoon of lemon juice to make buttermilk. Set aside for 5 minutes.
  4. Place butter and 75g dark chocolate in a saucepan on medium heat and gently heat until butter and chocolate melted. 
  5. Mix all the dry ingredients in a mixing bowl.  
  6. Whisk eggs and buttermilk together in a jar. 
  7. Add egg-buttermilk mixture and butter-chocolate mixture and hot water into the dry ingredients.  
  8. Whisk until the batter is smooth, not lumpy. 
  9. Divide approximately 450g of batter into a cake pan. 
  10. Repeat if you have only 1 cake pan.
  11. Bake for 30-35 mins until skewer comes out clean. 
  12. Prick few times with skewer and drizzle about 1 tablespoon of Morello cherry juice and leave the cake to cool. 
  13. Repeat with remaining 2 cakes.
Making cherry syrup.
  1. Add 1 cup of the reserved Morello cherry juice with 3 tablespooon of sugar into a medium size saucepan. 
  2. Bring into boil then simmer until the sauce thicken into thick syrup. 
  3. Set aside to cool.
Chocolate ganache.
  1. Bring 200 ml cream to a near boiling point, then pour into 125 g dark chocolate (place the chocolate in a stainless steel bowl). 
  2. Whisk until chocolate melted.
Cream and putting them together...
  1. Whipped cream with sugar until sugar dissolved and softly whipped.
  2. Once the cake is cool, spread the cream over the cake 
  3. Drizzle the cherry syrup
  4. Arranged half of the cherries and drizzle a bit more syrup. 
  5. Repeat for the second layer. 
  6. Finally top with the 3rd cake. 
  7. Spread the chocolate ganache, and let it drizzle by the side. 
  8. Pile fresh cherries if available.

Friday, February 21, 2014

Banana Walnut Muffins

Banana Walnut Muffin
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I am grumbling again…

Counting days to say "Sayonara" (farewell) to SUMMER!!! 
Everywhere I turned, looks brown and wilting (including me) :(

Once, outside temperature started to soar above 35C, in no time, I could feel the heat permeating through all cracks and crevices! 
One cannot run let alone hide from the wrath of Perth summer :(

And if I were to leave any fruits or food on the kitchen bench top, fruits will ripened within few days and food would go bad…good to be binned...
So everything goes into the refrigerator, food n fruits (oh how I wish I could be in there too ;P ).

Any leftover food in fridge will be cleared by 2 hungry teens in the house, but fruits... :(
... the downside of having fruits in the fridge is … nobody cares to look into the crisper drawers and grab a fruit or two. Its out of sight, out of mind :o


I had a couple of bananas in the refrigerator, slowly approaching its 'Used by date'.
I was in 2 mind (actually more than 2 ideas that popped in my head :P ), what should I do with 2 fridge ripened bananas;
should I make banana fritters (cok kodok) or  bake a cake or make banana pancake (lempeng pisang) or eat it with muesli and yoghurt!!!!

Finally… Muffin it is (inspired by a 'long distance email' friend who lives on the other side of Australia :D )


Banana Walnut Muffins
Makes 16
Source: Australian Women Weekly
click here to print

450g plain flour
4 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 cup brown sugar
2 eggs, lightly beaten
375ml  milk
190ml canola oil
2 over-ripe bananas
½ cup chopped walnuts

¼ cup brown sugar
35g (¼ cup) plain flour
40g butter, chopped
½ cup chopped walnuts, extra
  1. Pre heat oven to 200°C. 
  2. Line 2 x 6 holes muffin pans with greaseproof paper. 
  3. Sift dry ingredients into bowl, stir in sugar, then combined eggs, milk, oil, bananas and walnuts. Note :  batter should be lumpy. 
  4. Scoop about 1/3 cup of batter into each muffin holes.
  5. Sprinkle streusel on muffins. 
  6. Bake at 200°C for about 20 minutes or until browned and firm. 
  7. Cool on wire rack. 
  8. Streusel: Combine sugar and flour in bowl; rub in butter. Stir in walnuts.

Friday, October 4, 2013

Kuih Bangkit / Tapioca Cookies

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Had enough of my Spring display?...

Weather starts to warm up... soon these lovely flowers will wither away in the steadily increasing heat.
Summer is not far away (my most unlikeable season)

... I am glad that we made the long trip to Araluen and captured these images. 
Flowers bring smiles to everyone...symbol of happiness, especially the above photo~ my favourite, daffodils
pssst... note to hubby: I know that buying flowers is not your "thing" but should one sunny day, you wake up on the right side of bed and decide getting me flowers... just buy me daffodils... not roses...and not plastic/fake ones too...winking

shots from : Araluen Botanical Garden  

I have another reason to smile .... when I see these white flowers (photo below) ~ 

Kuih Bangkit or Tapioca Cookies!


I blogged about Kuih Bangkit, back in February 2010, on how difficult it is to achieve that crumbly, 'Melt in the mouth' texture.
I was this close ... "teeny weeny" close to success... almost! 
click here to read my previous post.

this is just my point of view, others may beg to differ.. . to make a good Kuih Bangkit/ Tapioca Cookies is just as difficult as making macarons. Its temperamental, in a way but not as fussy as making macarons.

Many failed attempts, many thumbs down, but that did not deter me from trying again and again. 

I know that I was on the right track when I heard him say : 'Reminds me of my mom's Chinese New Year Kuih Bangkit ...'.
...Yes!!! I nailed it.dancing

Before attempting, do read my Baking notes below, some pointers that may help you to achieve that "Melt-in-Mouth" texture and taste.
Perhaps you might want to give this kuih Bangkit, a try for Eid-ul-Adha or Hari Raya Aidil Adha, celebration in 9 days time.


Happy Baking ...


Kuih Bangkit/Tapioca Cookies(gluten free cookies)
yield about 80 pieces
Click here to print

500 g tapioca flour
2 tablespoon cornflour
2 egg yolk
120 g icing sugar
170 g Ayam Premium Coconut Cream
6 pandan leaves

Preparing Dry mix.
  1. Pre-heat oven to 140 C (Do not use fan function). 
  2. Line a roasting pan with grease proof paper. 
  3. Weigh and sieve tapioca flour and corn flour on to the pan. 
  4. Cut up pandan leaves into 15 cm and tuck into the flour mix. 
  5. Bake flour mix for 50-60 minutes. 
  6. Stir occasionally. 
  7. Flour mix should be lighter when stir, you could feel the difference especially towards the last 20 minutes.
  8. Sieve again and the weight of the baked flour mix should reduced by 20% (moisture has evaporated through the baking process). 
  9. Leave it to cool. 
Preparing Wet mix.
  1. Carefully scoop the thick coconut cream from the Ayam premium Coconut Cream can. Do not shake can prior to opening. 
  2. Cream egg yolk with icing sugar until creamy, thick and pale. 
  3. Add thick coconut cream. 
  4. Mix until well combine. 
  5. Weigh the egg mixture (in my kitchen trials- my egg mixture weigh approx 323 g).
Lets play Dough...
  1. In a mixing bowl,  add 300 g dry mix and 300 g wet mix. 
  2. Gently fold until the two mix well combine. 
  3. The dough should be soft but not sticky. 
  4. Keep it covered with Gladwrap (cling film). 
  5. rest the dough for 30 minutes
Baking ...
  1. Preheat oven to 160 C (no fan). 
  2. Line baking trays with greaseproof paper. 
  3. Use the remaining flour mix, to dust your working area (kitchen bench top or pastry board), rolling pin. 
  4. Take a tennis size ball and roll out to approximately 5 mm thickness. 
  5. Dip cookie cutter into leftover dry mix, then cut the dough. 
  6. Bake for 15-20 minutes depending on your oven.
  7. Cookies are done once the bottom has turn light brown (if you wish... you can bake it slightly longer to have that light brown around the edges too). 
  8. Transfer onto cookies cooling rack to cool.
  9.  Place in an air tight container.
My Baking Notes:
  1.  if using frozen pandan leaves ~ thaw, washed, pat dry and leave overnight to dry 
  2. do not use fan function during the process of drying the flour (alternative is to dry fry in wok)  
  3. Do not over bake the flour, or you might ended up with burnt taste in the cookies
  4. If you live in high humidity place, you might want to place the cool flour mix in an air tight container, to avoid moisture getting back into the flour mix.
  5. a 70 g egg size (equivalent to Australian Jumbo size).
  6. Add a little at a time the remaining egg mixture, if your dough feels drier in between the stage of rolling, cutting and baking.
  7. placed another baking tray underneath to have heat distributed evenly. 
  8. Silpat : not recommended, as mine turned out slightly 'wet' inside.
Most of all enjoy baking...and eating of course big grin

Friday, September 20, 2013

Raspberries Chocolate Torte

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 A 45 minutes journey out of my comfort zone, heading towards the hills, seems to be paid off, to be greeted by sea of colourful blossoms, every where I turned. The happy sound of busy bees buzzing about, flying in and out of open buds.

Its Mother's Nature way of telling us, that Spring is definitely here.

A short drive to Araluen Botanical Garden, we spent some good hours of walking, admiring Mother's Nature gifts, (mostly me) did some squatting, bending, on knees and all kind of antics, awkward position of a "photographer" wannabe would do...was relaxing and therapeutic (with exception of hubby's sniffling in the background, suffering silently from high pollen count... my poor babe and his hayfever!!)

Pockets of orange, yellow, red, pink, white and black tulips blossoming almost everywhere... breath taking.

It was a good day out, mid-week means the place is less crowded, less people in my way.
There were moments, when Mr Sun decided to shine brightly down on us when I was about to click away... hence some photos may seems 'wash out'...but hey, I am not complaining.

The one that is doing all the "complaining" since late May, is, our one and only sweetie pie, aka E!

'Mom, you have yet to bake a birthday cake for me', so she keeps on harping at every chance she could.

... but I thought all she wanted was a 'Jelly' cake, and she keeps on reminding that I made her a triffle instead!!!

Triffle has jelly too, right? batting eyelashes dear sweetie pie,
I know how much you would love to taste those fresh, plump, juicy raspberries, right?
I was waiting for Spring, when I know I could get fresh raspberries, just for you... winking hehehe

...look at her oogling at the sight of her treat...
"All mine..."
is written all over her face

Happy Sweet 16th... baby.
I hope you enjoyed your treat (its nearly 4 months too late but its worth the wait, right?)


Raspberry Chocolate Torte
adapted with changes from BBC Good Food
Click here to print

225 g dark chocolate
175 g butter - diced
2 teaspoon vanilla
50 g almond meal
50 g hazelnut meal
2 heaps tablespoons plain flour
1/2 teaspoon salt
5 eggs
140 g caster sugar
3 tablespoon strawberry jam
15 frozen raspberries-thaw

Chocolate frosting
140 g dark chocolate - chopped
100 ml fresh cream

icing sugar
a punnet (200 g) fresh raspberries for decoration 
  1. Pre heat oven to 160 C. 
  2. Line 2 x 20 cm cake pans with greaseproof paper.
  3. Mix plain flour, salt almond meal and hazelnut meal in a bowl. 
  4. Using double boil method, melt butter and chocolate together. 
  5. Stir until smooth. 
  6. Whisk eggs until double in volume. 
  7. Add caster sugar. 
  8. Whisk for another 5 minutes. 
  9. Slowly add in chocolate and butter mixture. 
  10. Mix and stir to combine. 
  11. Using a spatula, add in half the almond hazelnut mixture. Fold. 
  12. Add the remaining and fold until combine. 
  13. Divide equally between 2 cake pans. Bake for 15-20 minutes until the skewer comes out clean. 
  14. Leave to cool in the pan.
  15. Mash the thawed raspberries with jam. 
  16. Spread onto the one of the cakes. 
  17. Top with another. 
  18. Making chocolate frosting : Bring cream to boil and pour onto chopped chocolate. Whisk until smooth. 
  19. Spread and cover the sides and top of the cake. 
  20. Refrigerate overnight. 
  21. Decorate with fresh raspberries and dust with icing sugar.

Friday, April 12, 2013

Pecan Pie Cake

February 2013

Dear Son,

I know this is a bit late to appear on FMLK, but… 

On you turning 18, I wanted to have that “Mom-Son” sit down and talk, where I do all the talking and you do the listening.
I know that was not going to happen, as you will be there in person and you will be thinking of your next move in your DotA... not cool angry

Perhaps 20 years from now, you will be reflecting on what I am about to tell you… and there is zero chance that you might remember, so I ‘penned’ whatever I wanted to say here…. you can read and re-read, whenever you feel like it (if you ever read this 
rolling eyes)

Dear Son,
You just turned 18… the age where your dad and I ceased to exist in our common law. No one requires ‘Mom or Dad’ signatures on any documents or reports anymore. No banks, Tax office, University etc will call us, write to us or talk to us. To them, we are HISTORY, someone from your past and not required in the present nor future…
Oh I feel sad … so sad 

I have been looking and searching for the right words to say, waiting for the right moment… composing my letter to you in my head… going over and over again of the things I wanted to tell you, share with you, and prepare you for your journey that will lead you to the one way road named ‘ADULTHOOD’.

Well….it’s time to let go…
before we could totally let you run your life

Be you ~ as everyone else is taken

Your dad and I, hope that in the past 18 years, we have managed to instill good values in you, in terms of respect, love, honesty, integrity to build a solid foundation for your future as well as uphold our belief in the power of ONE
It’s a jungle out there.

The world around you will try to dictate how you should be, what to be so that you are part of them.
You don’t have to dance to their tunes.

Whenever you are in that ‘sticky’ situation, in dilemma, just evaluate each and every one of your strong set of core values without compromising any. Be strong and stand firm, and exercise what you believed in. 
Don’t worry if they do not accept you for who you are, consider it as their lost for not wanting to know a good and great person that you are. 

Don’t lose sight of your goal in life.

Chase your dream and make it happen.

Don’t be afraid …you may stumble and fall, remember, with every grazed knees, every cut, every pain… ‘they’ will make you a better stronger person.

“No pain No gain”

Ticking Clock…

We may not have much time together.
With you, busy with your daily life... while your dad and I, busy counting the thinning hair or the very few dark brown hairs on our heads (if any left at all… ).
Let’s cherish and treasure every moment we have together.

What future holds… 

The bad ...
hee hee
We will no longer be your ATM nor your mobile bank, so you have to work hard to earn your living…  

The good news is...
big grin
You get to decide whether to drive your metallic blue AUDI TT or get a driver to drive you and 40 or more other passengers…

The end...

I think I have said enough for now…  
I'll save some for your 21st….
We love you till our last breath...
love struck
Lots of Love

Mom and Dad
psst: Dad still owe you a birthday cake as he was supposed to bake you this.. but he conned me into baking on the pretext that he was doing the "Supervising"...duh!!!

Pecan Pie Cake 
adapted with changes from Southern living 
Click here to print

2 cups of plain flour
1 teaspoon baking soda
1/2 cup butter
1/2 cup vegetable shortening
1 1/2 cup caster sugar
5 large eggs separated
1 tablespoon vanilla extract
3/4 cup light corn syrup
3 cups pecan - roasted and chopped

1 cup full cream milk
1 tablespoon lemon juice
- Mix the milk and lemon juice and leave it aside for 10 minutes

Pecan Pie Filling
1/2 cup firmly packed dark brown sugar
3/4 cup light corn syrup
1/3 cup corn flour
4 egg yolk
1 cup milk
1/2 cream
1/8 salt
3 tablespoon butter
1 teaspoon vanilla extract

Dark chocolate shavings
Saviordi finger biscuits

Lets do the Pecan Pie filling first...
  1. Whisk sugar, light corn syrup, corn flour, egg yolks, milk and cream until smooth. 
  2. Bring mixture to a boil over medium heat. 
  3. Keep on whisking until the sauce thickens. remove from heat and stir in butter and vanilla extract. 
  4. Place a piece of glad wrap on the surface of the pie filling (to avoid skin from forming) 
  5. Refrigerate for 4 hours
Then we Bake the cakes...
  1. Pre heat the oven to 180C
  2. Line 3 baking pans (9 inch diameter) with greaseproof paper. 
  3. Sprinkle about 2 cups of chopped pecan nuts on the base.  
  4. Cream the butter and shortening until well mixed. 
  5. Add in caster sugar on medium speed until well combined and creamy. 
  6. Add one egg yolk at a time, continue until mixing after each addition. 
  7. Add in vanilla. 
  8. Add flour, baking soda, and buttermilk alternatively, beginning with flour and ending with flour
  9. Mix at low speed until well mix
  10. Add 1 cup of chopped pecan into the batter.
  11. Beat egg white to a stiff peak. 
  12. Fold a third at a time into the batter. Gently mix egg white and batter. 
  13. Pour all the batter approximate and equally to the 3 prepared cake pans. 
  14. Bake for 25 minutes or until skewer comes out clean. 
  15. Leave the cakes in the pan for 5 minutes before inverting onto a cooling rack lined with greaseproof paper. 
  16. Cool completely.
Last step : we assemble...
  1. Place the cake pecan side up.  
  2. Spread half of the pie filling. 
  3. Place the second cake (pecan side up) on top of the first cake. 
  4. Spread the filling and place the last cake on top. 
  5. Spread the filling around the side of the cake. 
  6. Cut the finger biscuits slightly higher than the height of the whole cake. 
  7. Arrange around and placed a ribbon to secure. 
  8. Decorate with shaved dark chocolates.