Red Velvet... Red Velvet....



Kamizah's, Zaharatun's and Azmi's Birthday:
RV with Lemon Cream Cheese Frosting



Alia's Birthday: RV with Lemon  Butter Cream.





Shima's &Azlan's Engagement:
RV with Lemon Butter Cream.



Izzati Husna's Birthday:
RV with Lemon Butter Cream.



A congratulatory message for Amira:
RV with Lemon Butter Cream.



A congratulatory message for Azalea Amirah:
RV with Lemon Butter Cream.

 



Mother Nature vs. Human Race?

Japan was hit by Tsunami and it was the worst earthquake ever happened in Japan. We've observed scores of natural disasters over the years. Don't blame the earth for being too old. Blame US, the PEOPLE.

We've made myriad of destructions to the world. The saying "How man can survive in this world" is no longer appropriate, but "How the world can survive with the people" is more suitable. Unless the people stop doing all the wreckage and killing, then the world will be in peace. So, stop war (the most important), open burning, polluting, toxic dumping, oil spilling, and et cetera. Start preserving our nature so that the world will be a better place for us and for our children and the generations after them.

Micheal Jackson - Heal The World

Micheal Jackson - Heal The World (Instrumental)

Red Velvet Cupcakes

Eventually, I baked a batch of Red Velvet cupcakes yesterday. These cupcakes were superb. Even a very sensible person might not be able to resist this scrumptious cake.


Trying to be radically different from Stephanie, I did not use the Cream Cheese Frosting recipe she suggested. I used Lemon Buttercream. Honestly, I've used up my cream cheese for another project. Having forgotten to stock up on a new pack of cheese, I decided to whip lemon buttercream instead.

Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cake flour

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed cocoa powder

1/4 cup (57 grams) unsalted butter (I used Anchor Unsalted butter)

3/4 cups (150 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk (I used Pauls brand. You can make your own by adding 1 tablespoon of vinegar/apple cider vinegar/lemon juice to 1 cup of milk and let the mixture stand for 5-10 minutes before use)

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar (I used apple cider vinegar)

1/2 teaspoon baking soda

Method:


1.  Preheat oven to 350 degrees F (175 degrees C).


2. In a large bowl, sift together the flour, salt, and cocoa powder.


3. In another bowl, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Add the vanilla extract and beat until combined.


4. In a cup, whisk the buttermilk with the red food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour (flour - milk - flour).


5. In a cup, combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 


6. Work quickly, fill the paper cups with the batter and smooth the tops. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the centre of the cupcakes comes out clean.


7. Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting.


Source: Stephanie Jaworski of JoyofBaking

Lemon Buttercream

Ingredients:

1 cup vegetable shortening (you can use half Crisco Veg. shortening and half krimwell OR half veg. shortening and half butter)

1 teaspoon vanilla extract OR 1 teaspoon butter flavour if only used vegetable shortening

4 cups sifted confectioner's sugar (approx. 1 lb.)

2 tablespoons milk OR 2 tablespoons water 

2 tablespoons lemon juice 

1 tablespoon freshly grated lemon zest

Method:

1. Cream butter and shortening with mixer till light and fluffy.
2. Add butter flavour and mix well.  
3. Gradually add sugar, one cup at a time, beating on medium speed. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use. icing in an airtight container.
5. Refridgerate leftover 
6. Rewhip before using.

Source: Wilton Buttercream Icing

Oreos Cupcakes

I read about this recipe at Rima's blog. Since I've a lot of undevoured Oreos cookies in the tupperware container, why not give it a try. The recipe is not a disappointment. It's super duper delicious. - not sweet too. Yummy. Thanks Rima for sharing the recipe.

Oreo Cupcakes Ingredients:

250 gm butter

1 cup sugar

2 cups self-raising flour

1 tsp baking powder

4 eggs

1 tsp vanilla essence

8-10 Oreos crushed together with the cream

Oreos Cupcakes:

1. Preheat oven to 350°F (170°C).

2. Beat together butter, sugar, self-rising flour, baking powder, eggs and vanilla essence for two minutes. Do not overbeat the mixture. 

3. Fold in the crushed Oreos. 

4. Fill the paper cups with the batter.

5. Bake for about 17-20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry). Remove from oven and place on a wire rack to cool. 

6. When the cupcakes have completely cooled, frost with icing. For flat topped cupcakes, slice off the dome of each cupcake  with a sharp knife before frosting. 

Source: Rima of Bisousatoi

Girl Power

In commemoration of the 100th International Women's Day  last Tuesday, 8th of March, 2011, I'm posting this moving video to share with all of you the importance of women especially girls.Under no circumstances are you, especially those heartless men, to do an injustice to a girl.

The Girl Effect Video

How Can I Help?

Belgium Waffle: What a simple procedure!

Belgium Waffle with cut banana and a dollop of milk caramel aka dulce de leche.

Belgium waffle, anyone? I ate Belgium waffle in Bangsar, once upon a time (it's been too long that I couldn't remember when, but the taste and the chewy texture linger...). So, when I read Pook's inviting entry on the Easy Belgium Waffle here, I was tempted to try. You can reduce the sugar if you feel that it is too sweet.

My waffle maker is the ordinary one and not like Pook's. The original Belgium waffle is made using the deep Belgian waffle maker like the one used by Pook. I have to hunt and purchase a new waffle maker soon if I want to relish this Belgium waffle again... Does anyone know where I can invest in that kind of waffle maker, please?

Belgium Waffle Ingredients:

50gm unsalted butter (I used Anchor unsalted)

70g Crisco (white vegetable shortening)

2 eggs

120gm caster sugar

½tsp Vanilla extract 

A pinch of salt

2tsp  Creme Fraiche (or milk if you don't have creme fraiche. I used 1 tsp sour cream and 1 tsp milk))

160gm Bread flour

2tbsp Pearl Sugar (I skipped this since I didn't have in store)

1. Beat butter and Crisco together until soft, add sugar and salt, and beat until light and fluffy.

2. Add in the eggs, vanilla essence.
3. Fold in half of the flour, add in the milk, then fold in the rest of the flour.
4. Add the pearl sugar, and fold to combine.
5. Heat the waffle maker and put the dough onto the pan. Cook according to the manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

Source: Pook at http://dailydelicious.blogspot.com

Treasured Silence

Salam. It's been a while since my absence from the website. Well, I’ve finally felt good enough to post something. Just listen and ponder whatever that the man has voiced out. It is a problem of mind-boggling complexity to me. Thanks for being such a huge bright spot in my life...

Maher Zain Is Allah Satisfied ?"Awaken" with lyrics

Rainbow cake

This cake doesn't use butter at all but coconut milk. It's very easy to prepare and the taste is worth the time spent in baking it. The original recipe calls it Zebra cake. Since this one doesn't resemble a zebra stripe and I have altered the recipe a bit by adding orange, chocolate and strawberry flavours, the name is not suitable anymore.

5 eggs (250 grams)
150 grams coconut milk (cooked) - I used canned coconut milk and poured it straightaway from the can
200 grams fine granulated sugar
150 grams cake flour
1/4 teaspoon vanilin (Since I don't have vanillin, I used vanilla essence instead)
Red colour and strawberry emulco
Orange emulco
Chocolate emulco

1. Whisk whole eggs, sugar, vanillin at high speed for 15 minutes.
2. The at slow speed add in the flour and cooked coconut milk.
3. Divide the batter into 3 portions and colour according to your preference. (The original Zebra cake recipe asks for chocolate, orange and yellow colours).
4. Pour the batter into a lined, greased and floured 8" round tin, starting with 3 tablespoons of yellow followed by red and chocolate. Repeat the process until batter is used up.
5. Bake at 180˚C for 40-45 minutes.

Source: Zebra Cake, 2010. The Joy of Baking. Bake With Yen Sdn. Bhd.

Pancake

I have been using this recipe since Stephanie first started her post on pancakes. This is a recommended one and you can vary the ingredients once you've mastered or familiar with the technique. It is simple and easy to follow. You can have various creation from sweet potato pancake, strawberry pancake, banana pancake to gula melaka pancake (done by Mat Gebu).



Pancakes for breakfast today . We had them with an extensive choice of apple preserve, blueberry jam, honey and dulce de leche toffee.

 1 cup (130 grams) all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons (28 grams) granulated white sugar

1 large egg, lightly beaten

1 cup (240 ml) of milk (I used fresh milk, but you can also use evaporated milk)

2 tablespoons (28 grams) unsalted butter, melted (I used vegetable oil since I wanted to reduce the fat intake and it still tastes the same)

Plus extra melted butter for greasing the pan (Since I used a non-stick pan, I skipped this process)

1. You will need to use 2 bowls: in one bowl,whisk together the flour, baking powder, salt and sugar; in the other bowl whisk together the egg, milk, and vegetable oil or melted butter.

2. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined.

 (**The batter should have some small lumps. Anna Olson of 'Sugar' said that a pancake mixture should have lumps of flour. Some people like to use food processor but do not over mix the batter. Overmixing it will cause the pancakes to be tough).

3. Heat the nonstick pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. 

4. Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan. You can make a few at one time but make sure you space the pancakes a few inches from each other. 

5. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).

6. Do not press the pancakes for you want to retain the soft and spongy texture.

7. Repeat with remaining batter.

8. Serve immediately with butter and maple syrup, blueberry jam, honey or even icecream.

9. The batter makes about 8 - 3-inch (7.5 cm) pancakes.  Serves 3-4 people.

**For Blueberry Pancakes: Sprinkle fresh blueberries on the tops of the pancakes just as bubbles start to appear on the top surface of the frying batter.

Source: Stephanie Jaworski of Joyofbaking.com
You can also read further on making the perfect pancakes here

Bread Pudding

Sorry, this is Bread Pudding before baking. Forgot to snap the after baking photo.

I love bread pudding. This recipe was taught to me when I was still  schooling. When you get used to the way of preparing this desert, you won't be needing the correct measurement. You can just mix them and walla.. you'll get a dish of bread pudding.


2 eggs, beaten
2-3 tablespoons butter, softened
a pinch of salt
a dash of cinnamon powder

a dash of nutmeg powder
2 cups of sugar
4 cups of milk (you can use Fresh milk or evaporated milk. You can also have 1/2 milk and 1/2 water)
1 teaspoon vanilla essence
5 thick slices of bread

1. Spread butter on one side of each slice of bread. Cut the bread slices according to your preferance. Arrange them into the baking dish.

2. Sprinkle each layer with cinnamon powder and raisins.

3. Add another layer of bread and repeat step 2. 

4. Mix together sugar, salt, nutmeg powder, vanilla essence and milk. Stir until the sugar dissolves.

5. Pour the mixture onto the bread and leave it for about 10 to 15 minutes.

6. Just before baking, place dollops of butter on top of it. (I sprinkle some brown sugar for better effect).

5. Bake in a 180 degree oven for 40 minutes using the ban-marie method (this is to avoid the milk from scorching at the bottom of the baking dish due to direct heat).

*** NOTE: You can change the raisins with bananas, or have raisins and sliced almonds together. You can also replace milk with coconut milk. Everything depends on your preferance.

Coconut Almond Muffin



Coconut Almond Muffins

I had some almond meal and toasted coconut left in the fridge. Since I didn't want them to add to clutter in the fridge, I decided to make a batch of muffins. I used the basic recipe from The Joy of Baking recipe book and altered the recipe a bit.

125 grams butter

120 grams fine granulated sugar

3 eggs (size C)

200 grams all-purpose flour

100 grams almond meal (ground almond)

100 grams toasted coconut

1 tablespoon baking powder

125 ml milk

1 teaspoon vanilla essence

1 teaspoon orange emulco

(make 12 muffins)

1. Cream butter and sugar until light and fluffy. Add orange emulco and vanilla essence.
2. Add eggs gradually.
3. Fold in sifted flour and baking powder. Pour in milk and mix gently.
4. Fold in almond meal and toasted coconut.
5. Pipe one third full of the mixture into paper cups placed in muffin moulds.
6. Bake for about 20-25 minutes at 200˚C.

The original Muffin recipe from the recipe book:

125 grams butter

120 grams fine granulated sugar

3 eggs (size C)

200 grams all-purpose flour

1 tablespoon baking powder

125 ml milk

1 teaspoon vanilla essence

(make 12 muffins)

1. Cream butter and sugar until light and fluffy. Add  vanilla essence.
2. Add eggs gradually.
3. Fold in sifted flour and baking powder. Pour in milk and mix gently.
4. Pipe one third full of the mixture into paper cups placed in muffin moulds.
5. Bake for about 20-25 minutes at 200˚C.