Monday, December 19, 2011

Dark Chocolate Cupcakes 
(with Reese’s PB Cup Center)

*Photos has been deleted

A wet wet Monday. Its been raining since morning ... my laundry is piling up ... sigh .. since I cant do my laundry I decided to bake.  Oyin came over ... nope not to help out but it been awhile since we last have our siblings bonding time.

He came at abt 1pm ... I waited for him cos I asked him to get me butter ... forgetful me forgotten to buy butter for baking.  Hubby was busy revising for his last paper today. So Oyin and me do our baking ... after that we went Chinatown, Lomography Gallery Singapore.  Oyin wanted to pick up a new hobby.  The SM was quite busy so we didnt want to disturb him after that we went Plaza Singapura.  

We went Pastamania for fuel ahahha since I did not cook =D ... After that got our tickets to watch Alvin and the Chipmunks 3 ... it was fun ... 

and after that we call it a day lar ... exhausting abis.

Below is the recipe for the cuppies.  This is my 2nd attempt ... I love this recipe very easy and fast too ...

Adapted from Cook’s Illustrated

Makes approx 12 (I got 15 out of it with plenty of batter left on the sides of the bowl for me to enjoy. What?)Ilah: I got 16 cuppies maybe my cups are slightly smaller.


114g 8 Tbsp unsalted butter
60g (hershey semi-sweet) 2 oz bittersweet chocolate, roughly chopped (I used Ghiradelli)
60g (hershey cocoa powder) 1/2 cup (1.5 oz) Dutch processed cocoa (or regular if that’s what you’ve got handy)
85g (All-purpose IS plain flour) 3/4 cup (3.75 oz) All-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 eggs
170g 3/4 cup (5.25 oz) granulated sugar
1/2 tsp salt
118ml 1/2 cup (4 oz) sour cream (you could use reduced fat, but really…why bother)
12-15 mini Reese’s Peanut Butter Cups


Preheat oven to 350°F (177°C). Line tin with cupcake liners. 

Combine butter, chopped chocolate and cocoa in a small bowl. Microwave 30 seconds then stir. Microwave at 15 second intervals until smooth. (It only took me the first 30 seconds plus 15 more before it was smooth and glossy.) Don’t overheat! Alternately, you can get fancy and use a double boiler, or a glass bowl over a pot of simmering water. I use the dbl boiler method.

Cool until barely warm.

In small bowl, combine flour, soda and powder.

In a medium-ish bowl, beat the eggs then whisk in the sugar and salt. Add the cooled chocolate mix, beating until smooth and well combined. Sift 1/3 of the flour mixture into the chocolate mixture. Whisk until fully combined. Add sour cream, mixing well, then add remaining flour mixture, whisking till flour is fully incorporated and batter is thick.

Scoop batter into lined tins using you preferred method—spoon, ice cream scoop, measuring cup. Place a mini Reese’s cup in the center of each cake. Press into the batter until nearly level with the top.

Bake 15-20 minutes (original recipe said 18-20 but mine were most definitely done at 15 minutes). Check doneness with toothpick. If it comes out clean, you’re good. Mine was 20mins.

Cool for 5-10 minutes in the pan, then move to a wire rack to cool thoroughly before frosting.

Fluffy Peanut Butter Frosting

Adapted from

Easily covers 18 cupcakes, and that’s if you have a heavy hand.


200g or 3 big spoonful 1 cup creamy peanut butter
75g 5 Tbsp unsalted butter
220g 2 cups powdered sugar
1 small pkt 1/2 - 2/3 cup whipping cream (heavy cream) adjust as necessary - add more if it looks like it needs it. Go wild.


Beat peanut butter, butter and powdered sugar until thoroughly combined. Add cream and beat until light and fluffy. Give it a few minutes to get nice and pale and lovely. Lick the beaters. No, really. Do it. It’ll make you feel like a kid again. (I did not do this eh ... fasting tao )

Spread onto cooled cupcakes or pipe with your preferred decorating tip.

Thursday, November 24, 2011

Caramel Cake

*Photos has been deleted

Its been awhile ... 
I am so exhausted.  Its been 10 days and Oyin still in hospital.  My lil bro (not so little anymore next year he's going to be 18 but still... ) Anyway since I did not visit him last night I decided to bake a cake for him.  Actually ... I just want to try the recipe that I got from my aunt LOL!

The cake turned out ok.  Esa said it needs a little bit more sugar.  Hee Hee ... I actually cut down on the sugar by half ... so in future I will just follow the recipe lah.  All in all ok lah nice try.

*Photos removed

Caramel Cake
Caramelized Sugar 
2 tbsp Sugar

  Using 8 inch cake pan 
  Pour 2tbsp sugar in the cake pan with low heat
  Let the sugar dissolve and turn light brown
  Even the caramelized sugar by tilting the cake pan to the left and right 
  Let it cool. (there will be a cracking sound don't be alarm)
  Put it aside

1/2 tin evaporated milk 
70g castor sugar
1/2 tsp vanilla essence
3 egg yoke

  Stir the milk and sugar til the sugar dissolve
  Add and mix the egg yoke and vanilla essence
  Combine the milk and egg mixture together and mix well

  Use a strainer to pour the mixture on to the caramelized sugar
  Put it aside
  To get a thicker caramel, add more (pls measure) milk and egg yoke
  (Don't have to bake this mixture first. Will bake the whole cake at one go)

Cake Mixture 1
70g castor sugar
3 egg yoke
135ml water 

45ml oil

  Beat egg yoke, oil and water til fluffy and whitish colour
  Add in sugar and beat til its double in size

Cake Mixture 2
140 gm plain flour
1 tsp baking powder

  Off  mixer add sifted plain flour and baking powder
  Add a bit by bit and mix well
  Put it aside

6 egg whites (make sure no egg yokes gets into the white)
70g castor sugar
1 tsp cream of tar tar

  Make sure all equipment are dry
  Beat egg white til bubbly
  Add sugar and cream of tar tar.  Increase the mixer to high, beat the meringue until it is stiff. (turn it upside   down over you head it should not drip on to you ... its that kind of stiffness u need ... )
  Add in 1/3 of meringue in the batter mixture
  Mix well
  Add the rest mix well.  Mix slowly so that the air you put into you meringue wont escape hee hee

Divide the batter into 3 bowls.
Add your preferred colours

Pour the batter onto the caramel mixture
Its all up to u how u want to mix the colours. (e.g stripes, polka dots ...)
Preheat oven at 170C.  Once u put in the cake lower the heat to 160C.
Use only heat from below

Steam Bath 
Add hot water to a roast pan (bigger than the cake pan).
Put the cake pan in the roast pan that is filled with hot boiling water
Put the pan on the lower shelf of the oven
Bake the cake for 1hr at 160C or until the cake is bake well.
** Do not open the oven for the first 30mins
Once its baked leave the cake in the oven and off the heat.  The cake will shrink a bit and it sides will loosen
Turn it upside down onto a flat plate.
Cut the cake when its already cool down
Fridge it.
Serve it chill.
Source: Masam Manis 

Tuesday, November 8, 2011

No Plan Monday

Really?? ... No plans? ... started whatsapping .... ahah ... now we had one ... 10.20am rushed to the toilet ... by 10.45am we were out. We and our buddies went Anchorvale Mcdonald's for brunch ... yeah brunch cos went we reached there it was about 11.35am ... Hotcakes for brunch ... Yummeh!!! ... so whats next ... think ... think ... think ...

We had coffee appreciation session cum Zombie game at Yana & Fad Crib ... while the hubbies shooting zombies ... the wives are stoning ... Yana served use strawberry shortcake with ripple ice-cream... best!!! I love the dense cake yum ... I had abit of the ice-cream oso lah hahaha can't help it.  Never say no to ice-cream.  After magrib prayers we went Downtown.  Kak Aida saw me ... I didn't manage to say hi to her just whatapped... den met Sue in the toilet ... of all places hahaha ... 

Anyway ... we had dinner cum supper at Asli Village @ Downtown East.  Spoil for choice ... there's Thai, Japanese, BBQ, Western, Local, Indian Cuisines.... My horfun was yummy ... the cheese fries was nice too and the sauce they put on it was very generous I like.  I would return again ... the next time I will come with ibu and I know ibu will love the upeh ... and that's all for our no plan Monday ...

ps: You don't need alot of friends, just a few close ones will do.

*Photos removed

Hiatus from Food Blogging ...

*Photos has been deleted

It's been awhile since I update my blog ... been busy I guess or probably just lazy ... hee hee ...

We fasted on Sat (on the day of Arafah).  If mom didn't tell me I wouldn't know hahaha .... so lucky me I still have mom to constantly reminding me =D Since Sat is a Stay-at-Home day, I decided to make myself useful around the house.  I have been cleaning, scrubbing, polishing things around the house.  There's a chance I have OCD too cos I am not satisfied with just a 1 time wipe.  I would sweep, wipe, mop and I still find it not clean ... maybe its just me lah.

After all the cleaning ... I decided to plan for break fast menu ... there about 1/2kg of minced meat and 1/2kg of prawns.  So menu was Meatball masak kicap and 'Togel/Naked' Cereal  Prawn (why naked? ... cos I had to peel the shell for ... *cough*hub*cough*by*).  I baked brownie for my mom.

*Photos removed

Meatballs Kicap 
(I'm just playing around with the ingredients so its all up to you what you want to add in ok)

minced meat
salt pepper
minced garlic and ginger
chopped onion
chopped coriander
corn flour

Methods: Mix everything together and make into small balls (all up to you how big or small you want it).  After shaping the meatballs, add about 2 tbsp of oil to pan fry the meatballs.  The choice is yours, you can cook it well or half cook it and take it out drained the excess oil on kitchen paper.

Kicap (Soy Sauce) Gravy
onion cut into rings
star anise
tomato sauce
black pepper

chili padi
fried potatoes

Methods: Saute the onions and the booby traps (star anise, cinnamon & cardamon) add in kicap  and water depends on how much you want.  Add in the meatballs. Mix well and let it boil.  Once its boiling seasoned the gravy with salt, pepper and black pepper and last add in maybe 2 or 3 tbsp of tomato sauce to slightly thicken the gravy.  Let it simmer for 5 to 10mins and off the heat.

Cereal Prawn recipe.  The only different is that this time round I peel off the shell.

Here come Sunday ... Eid Adha.

We went to Sultan mosque for prayers.  After that went back to ibu house for breakfast.  Not your ordinary Raya feast hahah ... we did not cook any lontong or rendang this year.  We had shepherd's pie and my brownie.  Simple.  After that nap time.  while the rest were napping, I played with the new member of the family ... this hamster is so lazy ... sleep and sleep only just like the owner.

and thats how we celebrate Hari Raya Haji ... heeh

Tuesday, September 6, 2011

Rich Oreo Chocolate Brownie

It looks rather burn ... hahahha yup its burned orite ... so I have to call S.O.S for another birthday cake.  I'm not to sure what went wrong cos my cake dowan to set after 45mins its still runny... and I put it in longer can crank up the heat, left if for a while and it got burned hahaha haiz ... it tasted ok thou ... =D

*Photos removed

Source: Kak Rima

225g Butter
240g Cooking Chocolate (I used valrhona) [I used hershey]
3 grade A eggs
1 tsp Coffee Powder
1 tsp Vanilla Essence
250g Castor Sugar (I used 200g but will definately stick to 250g next time)
60g Flour*
40g Cocoa Powder*
1/2 tbsp Baking Powder*
1 tsp Salt* (* mixed together)
1 1/2 packs Oreos Cookies - break & mix with 15g Flour (I used 1 pack)

1. Melt chocolate using double boiler.. add in butter and Stir till smooth... let it cool

2. Whisk eggs, coffee powder, vanilla essence and sugar till smooth. Add in chocolate mixture and stir till well combine. Fold in flour mixture and mix it slowly. Finally fold in Oreos..

3. Bake on a preheated oven of 170C for 45 min using 31x29x4cm brownie pan.

4. Once cool.. cut your brownie according to ur preference

Shrimp Cocktail

I have cooked shrimp cocktail before but this time round I use other recipe.  This is much lighter version.

*Photos has been deleted

Source: Alison Roberts

Preparation Time

20 minutes

Ingredients (serves 4)

  • 1 iceberg lettuce, washed, shredded
  • 600g cooked school prawns, peeled (I marinate it with salt, black pepper, paprika, garlic and pan-fry)
  • Cocktail sauce

  • 60ml (1/4 cup) tomato sauce
  • 60ml (1/4 cup) thin cream
  • 1 tbs fresh lemon juice
  • 1 tsp Worcestershire sauce (I omit)
  • Dash of red Tabasco pepper sauce
  • Salt & freshly ground black pepper


  1. To make the cocktail sauce, combine the tomato sauce, cream, lemon juice, Worcestershire sauce and Tabasco in a small bowl. Taste and season with salt and pepper.
  2. Place the lettuce in 4 serving dishes/glasses. Top with the prawns and drizzle with the cocktail sauce. Serve immediately.

Jame's Jamaican Chicken

I have tried it once, I'm not trying it again.  Not a big fan of mixed and ground spices.  They have very strong and distinctive after taste... Some might like it lar ... Do try and give you comments.  Thanks

*Photos has been deleted

Source: Nigella


  • 5 Whole bunches of spring onion chopped (yes, 5) 
  • 3 large cloves of Garlic minced
  • 2 bunches of fresh Thyme 
  • 3-4 Scotch Bonnet chilli peppers ( add as many as you think you can stand, they are seriously HOT though, they’re so strong you can feel the fug of chilli as you chop them) [I used red chilies and chili padis]
  • Qtr Cup of ground Allspice/Pimento 
  • 2 Tbsp spoons Crushed Black Peppercorns 
  • 1½ Tbsp spoons Salt 
  • 1 Tbsp spoon Mixed Spice
  • 1 Cup Water, or a little more if necessary

  1. Combine all and add the water to make a think paste. Now, I use a mortar and pestle to crush the spices so it’s a little rougher that shop bought ground stuff. Its very tiring, all the chopping and crushing, but its worth it in the end. 
  2. Portion 2 whole chickens into 8 pieces, wash in lemon or lime juice and water, rinse, then again squeeze the juice of two lemons or limes over the chicken, leave to soak for half an hour or longer, drain, then add all the marinade to the chicken pieces ( reserving a cupful for later ) and leave covered in fridge over night. I use a big steel bowl as the marinade is quite potent. Heat oven to 180. 
  3. Place chicken pieces in roasting tray, spoon marinade over and pop in oven. Every half hour or so turn the pieces and spoon over your remaining marinade over chicken and cook for 1 ½ to two hours. 
  4. Pop a Bob Marley CD in the player and serve it all up with a cool green salad, I also like to serve it with natural yoghurt with some grated cucumber and a teaspoon of mint sauce mixed in, like a Raita, to cool the mouth.

German Potatoes

I have fine tune the recipe hee hee ... cos normal German Potatoes are quite bland. So I decided to add seasoning here and there  and by baking it in the oven makes the bacon more crispy ...

*Photos has been deleted


Canola Oil
Garlic (minced)
Onions (diced)
Turkey Bacon (cut into bits)
Salt & Black Pepper


Heat up oil and saute Turkey Bacon
Take the bacon out.  Use the bacon dripping add butter and saute garlic and onion still lightly brown
Add in potatoes (u may choose to half boil it) season with salt, pepper and paprika
Add in the bacon bits and mix well

For me I do the balance cooking in the oven

Happy Birthday to You!

*Photos has been deleted

Took half day yesterday to cook up a storm.  Storm abis ... anyway I did not get anything for E this year ... Sad eh ...

I have been planning for this dinner for quite sometime.  Since he's been asking me to cook the Jamaican Chicken ( he saw Nigella cooked on tv) so I took down the recipe.  To company the chicken I cooked  German Potatoes which I got recipe from Mrs Farik and as for the Shrimp cocktail I stumbled upon it a few days ago. As for the 'burnt' Rich Oreo Chocolate Brownie I got it from Kak Rima @

Recipes will be on another post. aite

Wednesday, August 31, 2011

Kek Batik Marie

I can't remember the last time I make this cake (you don't need to baking it, just cook and super easy) it could be more than 5 years ago.  So I decided to make it again ar previous my aunt showed me how to do it and roughly I think I can remember lar.  Actually its so easy that you can put anything you like ...
*Photos has been deleted


1 bag of Marie Biscuits
Vanilla Essence
Cocoa powder/Milo powder/Holicks (up to you)
Milk (to bind the ingredients together
Sliced Almond (optional, I happen to have balance so I put it in)


Heat butter and sugar in a wok.  I use a wok so its easier to work with.
Once the butter is melted and the sugar dissolve add vanilla essence and milk and cocoa power
Mix well and let it simmer abit
Break the biscuits into 2 or 4 mix it to the liquid mix.  Mix well
Off heat.
Press it in the container try to make it as smooth, level and compact as possible.

optional: dust it will cocoa powder, drizzle with chocolate, sprinkle with chocolate chips

Monday, August 29, 2011

Tapak Kuda (Horse Shoe)

Sun is the last day to baking and need to wrap up really soon.  So many things to do so little time.  I'm exhausted cos I came home at 4am and I deserved a good rest but no ... people have to wake me up early in the morning ... I had miss call as early as 8am!!! and messages kept coming it.  I left so irritated cos I can't go back to sleep so I decided to make full use of the day.

Dragged myself to the toilet (with 4hrs of sleep I hit the wall in the way to the toilet).  Sunday was quite fruitful, I bake tapak kuda and kek batik (will upload later).  Day time tapak kuda looked skinny hee hee ... after break fast I did one more batch it looks much better lar ...

Note to self: When cracking eggs, crack in a small bowl and transfer to the big bowl do not crack straight in the big bowl cos u never know u'll get bad eggs.  Cos after cracking 6 eggs ... the 7th egg is a bad egg and I have to throw all of it so wasted.  Lesson learn.

*Photos has been deleted

10 eggs yolks
5 egg white white
225g Castor sugar
110g plain flour or refined flour (I use the Hong Kong flour)
10g milk powder or vanilla ice cream flour
135ml melted butter
1 tbsp sponge stabilizer (ovalette)
1 tsp vanilla essence
1 tsp chocolate flavoring (I used chocolate emulco)
1/2 tsp baking powder
Nutella or chocolate hazel nut paste for filling

1. Combine eggs, sugar and stabilizer.. whisk at low speed and then to medium high speed on ur stand mixer and whisk for a good 8 mins or till thick and fluffy. Add sifted flour, milk and baking powder. Beat again till well mix.
2. Add in the cool melted butter and vanilla essence, mix well.
3. Take five scoops of batter and add chocolate paste to it.. put it aside. Place the rest of the plain batter into a big piping bag.

4. Prepare two greased with baking paper (10x10x1").. Pour chocolate mixture and spread evenly in pan. Then pipe in plain batter on top of the chocolate batter (the reason being so that the the plain batter will not mix with chocolate batter) For some reason I did the other way round cos I did not read the instruction hee hee

5. Bake in oven at 180c for 20-25 minutes. Cool slightly (mine was done within 15mins)

6. Remove cake from pan. Cut around edge of cake... ( i cant be bother hehe) Spread Nutella. Cut cake into 
two or more. 

Roll into two tightly.. wrap with clingwrap.. store in refrigerator.

Becos I had so much fun ... I made 2 batches ... hee hee ... 

Source: Kak Rima

Friday, August 26, 2011

Espresso-Chocolate Shortbread Cookies

Okay this will be my last cookie baking for this month eh hee hee ... I had fun lah although of rejected cookies hee hee I learnt my mistake, what I should and should not do..... erm I think hee hee anyway ... this shortbread cookies are super easy to make.  A good recipe for lazy person like me hahahah ... Stumble upon Smitten Kitchen while blog-hopping. 

I love the smell ... my entire house smells of coffee last nite ... 
*Photos has been deleted


1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)


1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is 
incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.

7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Yeah success!  So come Sunday will be tapak kuda (horse shoe). All the cookies recipes i tried this month are all 1st attempt except the Almost Famous Chocolate Cookies from Kak Rima which I've done it for a couple of times.  You should try it too ... infusing the coffee oil in the egg overnight makes a difference tao so try ok ...

Chaotic Week Part 3 of 3

Cookie Containers

Project Y!!! YEY! ... ok lame ... anyway why I decided to make the bottles on my own cos I saw one of the fbian (Maraini - E's School mate) did it last year and I was like waaaaaaaaaaaaah so pwetty.  So this year I give it a try lar.

I imagine it to be black and white shiny material with elegant white lace.... and the end product ... PURPLE!!! ... hee hee i loveeeeeeeeee purple ...

*Photos has been deleted

Chaotic Week Part 2 of 3

Almond Cookie Cups

Beginning of the week Imah (my sch skool classmate/fb) asked for the following recipe.  So I google it hee hee ... cos I also want the recipe ... erm ...I did not use the aluminum cuppies cos I'm lazy to go phoon huat hee hee so far ... 

So i try lah ... conclusion ... u NEED the aluminum cuppies ... hee hee 
*Photos has been deleted


  • 8 oz chopped chocolate or chocolate-flavored candy coating
  • 24 small candy cups
  • 1/2 cup (5 oz) almond butter or other nut butter
  • 1/4 cup (1.5 oz) chopped semi-sweet chocolate
  • 4 tbsp powdered sugar
  • 1/2 cup crispy rice cereal
  • Toasted nuts for decoration (optional)


1. First, prepare the chocolate cups. Temper the 8 ounces of dark chocolate, or melt the chocolate-flavored candy coating.
2. Using a small pastry brush (or clean paint brush), brush the chocolate up the sides of your miniature candy cups. Try to make your coating as even as possible, and swirl the cups upside down to help distribute the chocolate. Hold the cups up to the light to determine whether there are any translucent spots that did not get covered adequately. Set the remaining melted chocolate aside to use later. If you have questions, here is a photo tutorial showing how to make chocolate cups.
3. Let the chocolate cups harden completely in the refrigerator or at room temperature.
4. While you're waiting for the cups to set, prepare the filling. Melt the 1/4 cup of chopped chocolate and the almond butter together in a bowl in the microwave, stirring after every 20-30 seconds to prevent overheating. Stir until they are melted and smooth.
5. Add the powdered sugar and stir until it's incorporated, then add the crispy rice cereal and stir it in as well.
6. When the cups are set and the filling is made, use a teaspoon or small candy scoop to drop balls of filling into the chocolate cups. Pat them down gently so they don't mound up over the top of the cup. Fill them until they are almost full, but leave space at the top to cover it with chocolate.
7. If the remaining chocolate has hardened, re-melt it gently. Spoon a bit on top of each cup, smoothing it to the edges to create a chocolate “seal” over the filling. While the chocolate is still wet, sprinkle crushed nuts or any other decorations on top, as you desire.
8. Refrigerate the cups to set the chocolate, about 20 minutes. Store Crispy Almond Chocolate Cups in an airtight container for up to two weeks. If your almond butter requires refrigeration keep them in the refrigerator, otherwise, they can be stored at cool room temperature. Always bring them to room temperature before serving.
But I think the recipe is not the correct one lah ... cos I dont remember tasting crispy rice cereal before ... anyway its a nice recipe to try.

Chaotic Week Part 1 of 3

Choc-Vanilla Noughts & Crosses

Syawal is just around the corner lots of things to do so little time.  I have not start on spring cleaning yet.  My Raya Goodies did not turn out too well ... probably cos I'm exhausted.. and I did not manage to update as frequently so bare with me cos there 3 parts to this post hee hee ...

Got this recipe from a library book ... somewhat like butter cookies with XOXO of choco chips on it and i think i bought the wrong white choco chip ar cos when I pulled out from the oven, it got slightly burned hahahaha ... anyway here's the recipe ... 

*Photos has been deleted


4oz (125g) butter, softened
1/2 cup (110g) caster sugar (superfine) sugar
1 egg
1tsp vanilla extract
1 2/3 cups (250g) plain (all-purpose) flour
2tbsp cocoa powder
2tsp milk
1/3cup (50g) white Choc Bits
1/3cup (50g) dark Choc Bits


  • Preheat oven to 180C/350F.  
  • Line oven trays with baking paper
  • Beat butter, sugar, egg and extract in small bowl with electric mixer until combined; stir in sifted flour, in two batches
  • Divide the dough in half.  Stir sifted coccoa and milk into one portion.  Cover; refrigerate dough 30mins
  • Roll dough portions, separately, between sheets of baking paper until 5mm (1/4inch) thick.  Cut 15 x 6cm (2 1/4inch) round from each; place about 2.5cm (1inch) apart on trays
  • Press white chocolate on chocolate rounds to make crosses; press dark chocolate on vanilla rounds to make noughts.  Bake about 15mins; cool on trays.

prep + cook time 40mins (+ refrigeration)
make 30
notes You need 96 white and 96 dark Choc Bits to make the noughts and crosses for these biscuits
Store biscuits in an airtight container for up to a week

Source: Library Book

Saturday, August 20, 2011

Un-fruitful Day... Sigh

I am quite upset actually.  I've read the recipe again and again but its a disaster.  A simple recipe but very tricky temperature and timing ... Its 200C and baked it for 5 to 8 mins only.  By 6 mins the side are oleidie brown but the top still wet so I have change it to top heat ... slightly before 8 mins, it got burn haiyaaaaaaah so wasted ... I think this recipe cannot make it lah cos its so tempremental and I have to 'jaga' oni... lots of 'chao-da' and cracks ... SIGH ..... I noe im not suppose to but arrrrggghhh its so frustrating ... after all that I end up with 1 miserable small bottle thats look ok and pretty lah.  My first batch I put 1/2 tsp of batter and 2 inch apart ... and it came out super big!!!! SUPER!!! ... so the rest I oni 1/4 of tsp.  Need new recipe so last mins haiz ... I dunno wat to bake oleidie .... eeeeeeeik ...

*Photos has been deleted


1/2 cup butter, soften
1/2 cup white sugar
1 egg
1/4 all-purpose flour
1/2 cup groung almond
Some almond flakes


Preheat oven to 200 degree C
In large bowl, cream together butter and sugar.  Beat in the eggs, ground almonds.  Gradually mix in flour until well blended.  Drop teaspoonfuls 2 inches apart on ungreased cookie sheets.  Press almond flakes on cookies.

Bake 5 to 8 mins in the preheated oven, or until cookies are lightly browned.

Note:  You can dip the cookies in melted chocolate for extra ooomph!

My miserable bottle and its not even full.  

Source: Library Book

Thursday, August 18, 2011

The Mood is here ... Finally

Wednesday. Mid-week. Urrrgghhh ... Mid-week syndrome.  Some how I smell the weekend. I have mix feelings about it. Yey!!! Because I have full pack weekends that starts on Friday ... Iftar with NA & fiancee, Saturday is Baybeats so will be meeting the Ex-Starbuckian (not mine hahahah ... they are E's ... cos I was never a barista =D) and Sunday is a stay home with ibu day and our "Curry Feast" the menu will be Roti Kirai Insya-Allah... not to yey: Ramadhan is coming to an end ... lots of things to do so little time.

So that means we left out 10days before we leave Ramadhan to see syawal.  So to all thought we will be busy preparing goodies for raya, redecorating our houses do not forget your prayers and doas ... that last 10 days lah we want to really utilized that every mins and sec to prayers and doas ... May Allah bless us and keep us safe and hopefully what we doas be granted Insya-Allah ... The last 10 nites any one of it can be the Lailatul Qadr nite. Hope we all have a fruitful Ramadhan. Insya-Allah ... Amin.

So ... for iftar, I have left over soup from Soto Madura so I just boiled some pasta to go with it.

 I've oleidie plan that I will do a lil bit of baking after tarawih ... decided on AFC lar ... looking at the recipe I should be somewhat expert oleidie lah rite?! WRONG!!! ... I over beat the wet mixture so its alot sticky than usual ar ... and this batch is much flatter ... I'm contemplating whether I should add a lil bit more flour ... I decided not to cos worried I will ruin the batter .... So I let it as it is.

Almost Famous

250g salted butter,softened (i used SCS)
200g light brown sugar
1/4 tsp salt 
1/2 tsp coffee oil
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper 
(i omit this)
1/4 cup ground almonds
1/2 cup of your favourite nuts,chopped finely (optional)(i put in chopped walnut)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks 
300g self-raising flour 

This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.

Preheat oven to 160C.

To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.

For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.

For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.
Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further

Source: Kak Rima @

Wednesday, August 17, 2011

Chocolate Snowballs

Orite the pressure is on, 13 days left. Next weekend burn cos of the PE and I'm on duty again ... aiyah of all time they have to do it during fasting month.  But its otey cos will get 2 days off .. yippie ... anyway back to the baking ... I think I got this recipes from one of the library books I've loan cos I did not indicate any link while copying it over hee hee ...

Why Chocolate Snowballs? ... erm cos not many ingredients use and the method is quite simple very idiot proof hahahha ... cos I'm quite a klutz in the kitchen so less and simple is good. It takes about 20mins to bake so while its in the oven I did my laundry hee hee ... So by the time 20mins is up, I'm done with my laundry ... ta-da hee hee ...


25g sugar
250g butter
200g ground almond
200g chocolate chip
30g corn flour
30g cocoa powder
250g flour
1 egg
1/2tsp vanilla essence
icing sugar


Preheat oven 160C
Mix well the dry ingredients: ground almond, chocolate chip, corn flour, cocoa powder and flour in 1 bowl and put aside
Beat butter, vanilla essence and sugar til smooth
Add in egg and beat well
Fold in all the dry ingredients (it will a little bit wet dough)
Make balls out of the dough the size of your thumb or slightly smaller
Bake for 20 to 25mins depending on the size of the balls =D
Let it cool for 1hr or so ... and coat the cool balls in icing sugar

ps: its up to u to put it in cups... no cups oso can (org cakap kiter buat dia buat dia buat kiter ape2 pong boleh)

Its a simple recipe and quite 'muai'... in this entry i type quite so many kan ... haiz ... anyway I manage to fit all in 3 bottles. Awesome-possum.

Tuesday, August 16, 2011

Madura Oh Madura ...

I have 1 pkt of yellow noodle and I really do not want to go NTUC.  Since I have a whole chicken in the fridge I ask E to take it out and thaw it saw when I got back from work and can start cooking.  and member forget to take it out from the fridge da ... so I still have to go NTUC to get Fresh chicken.  Note to self do not forget to thaw frozen chicken in future cos fresh chicken comes with the head and feet!!!! O_O.

recipes that came to mind mee kuah (erm similar to mee bandung .... scrap) mee rebus (need sweet potatoes ... i dun think have time to cook .. so scrap) ... hee hee so choice of the day Soto Ayam Madura ... ta-da..

Recipe: (Serves 5-6)
4-5 lb whole chicken
4 cloves garlic
1 onion medium sized rough chop
2 kemiri nuts or candle nuts (macadamia nut can be used as a substitute) (optional)
1 large stock lemon grass
2 inches ginger cut or broken into 2 or 3 chunks
4 fresh kaffir lime leaves (kinda optional)
1 tbsp turmeric powder
1 beef bouillon cube
2 tbsp canola oil
salt to taste

Remove skin and halve the chicken. Chop skin in to quarter sized pieces and dry with paper towel and salt liberally. Using a food processor puree kemiri, onion, and garlic. Heat a dutch oven or soup pot to high and add canola oil and chicken skin. Render the skin for 2 - 3 minutes and remove. (If you want chicken cracklings as a condiment reserve the rendered skin, deep fry at high heat 375 degrees F until crispy brown).

Add puree and stir, scraping up all the chicken bits stuck to the bottom of the pan. Cook until the puree begins to stick to the bottom of the pan. Then add turmeric, ginger, kaffir lime leaves, lemon grass, and bouillon cube and cook for about a minute. Salt chicken liberally and add to the pot. Then add water until chicken in completely immersed. Turn heat down to a simmer once the water has come to a boil. Simmer until the chicken easily pulls away from the bone, about 1 hour .

Remove chicken from the soup. When chicken is cooled pull all the meat from the bones. (At this point the soup is done. It is your choice to serve the chicken separately as a condiment or add it back to the chicken. Mom always adds it back to the soup. I think it's better because the meat stays nice and moist.)

Add chicken back into the pot and add salt to taste.

Now Soto Ayam isn't Soto Ayam without the condiments. The condiments in a way make or break the soup. They add texture, flavor, and heat. Beside rice and sambal, every family in Indonesia has their own favorite combo of condiments. Below is a list of our family favorites.

Source: PetitChef