Nasi Tomato & Ayam Merah

Hiatus for ages ...

Invited love ones to break fast cum dinner. I decided to be adventurous and attempt tomato rice.  Almaklum ibu came for raya and brought her battalion.

It turned out great alhamdulillah ... if not drop my ibu water face sey ... hee hee ...

photo credit: Yat Fikri/Babypink

Nasi Tomato Recipe

Ingredients

4 cups basmathi, rinse and soak for 30 mins (I used India Gate Basmathi Premium)

4 1/2 cups water

1/2 cup evaporated milk

1 onion (sliced)

1 inch ginger (just bashed it)

3 clove garlic (sliced)

2 tomatoes (diced)

1/2 cup tomato sauce

1 knot of pandan leaf

4 tbsp of butter

4 tbsp of oil

a handful of cashews

Salt to taste

Ingredients to sautee

1 cinamon 

1 star anise

4 cloves

Garnish

Chopped coriander 

Toasted Cashew

Fried onions

Method:

Clean, rinse the basmathi and sock it for 30 mins.

I did all this in the rice cooker:
Pour oil and butter in the cooker. Melt the butter.
Add ingredients to sautee.
Add in onion, garlic and ginger.  Cook until its soft.
Add pandan leaf, diced tomato and tomato sauce cook until the diced tomato break apart.
Add in evaporated milk and bring it to boil.
Season it with salt.
Add the rice, 4 1/2 cups of water and cashews and mix well. Leave it to cook.  Occasionally stir and mix.

Garnish it with chopped coriander, toasted cashews and fried onions.

For Ayam Merah I followed my mom's recipe and I've attempt a couple of time its not perfect yet but definitely better then the last ... recipe can be found here.

Guests photos will be upload later when I find the time to develop my film ... heh 

Ferrero Rocher Brownie

RICH . CHOCOLATEY . YUMMMMOOOH!!!

Source: Kak Rima

For Brownie:
113g unsweetened chocolate; coarsely chopped - Kak Rima used 55% valrhona (I used normal choc)
96g unsalted butter, cut into cubes
250g sugar
3 large eggs
1 tsp pure vanilla extract
1/4 tsp salt
120g all-purpose flour
12 Ferrero Rocher candies, sliced in half

For the Nutella Buttercream:
60g unsalted butter, softened
1/3 cup Nutella
1/2 teaspoon pure vanilla extract
150g confectioners' sugar (icing)
2 tablespoons heavy cream

DIRECTIONS:
1. Preheat oven to 165deg C. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted - i melted butter and pour it over my valrhona

3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

4. Spread 1/2 the batter into prepared pan. Add an even layer of Ferrero Rocher candies and cover with remaining 1/2 of brownie batter. Bake for 30 minutes; do not over bake.

5. Remove to cooling rack to cool completely.

6. Prepare the Nutella Frosting. In a medium bowl with an electric hand mixer, cream the butter and Nutella until fully combined. Add in the vanilla extract, confectioners' sugar and heavy cream and mix on low speed until all sugar is incomporated. Turn mixer to medium-high speed and beat the frosting for about to minutes. The frosting will be thich, smooth and creamy. Frost cooled brownies and slice before serving.

Kek Lapis Cadbury (1st try)

1st try ... Its not that successful I guess ... and its super thick ... might try again ... will see how lol.

Source: Rozzan

KEK LAPIS CADBURY

Bahan-Bahan
500 gm mentega
10 biji telur
150 gm gula
100 gm tepung biskut marie
1 peket santan serbuk (50 gm) [I did not use this but I use 150g of biskut marie instead)
100 gm susu manis
180 gm tepung gandum
coklat cadbury secukupnya (saya gunakan cokelat Van Houten) [I used cadbury and I think need to get 2 box for 1 batch)

Cara:
1) Pukul mentega dan gula hingga kembang.
2) Masukkan telur satu persatu hingga habis.
3) Masukkan tepung biskut marie, tepung gandum, santan dan susu. Gaul rata.
4) Bakar lapisan pertama hingga masak.
5) Ratakan adunan untuk lapisan kedua dan susun coklat cadbury.
6) Bakar hingga masak. Ulang hingga habis.

Gunakan Loyang 9”x9” (saya gunakan 8"x8")

Catitan Saya:
1) Saya buat dua lapisan berwarna dan cuma bubuh cokelat pada setiap lapisan (plain) ketiga jer. 2) Gunakan api grill sahaja dgn suhu kira-kira 200 darjah Celsius.
3) Masa membakar kira-kira 1 jam 20 minit.

Almost Famous Cookies

For this coming Raya ... this is the only cookies I made (want to send to LA ... fuuuh I've never been to LA before but my cookies will reach there anytime soon... LOL!).  Cos MIL has her stash for Raya goodies and my friend, Nurul gave me Cornflakes Macaroons.  I do not want to bake more cookies cos last year was such a waste.  So I am contented with small amount of goodies this year.

But ... this year I will try some of the cake recipes that I saw online.  I hope it turns out well lah.

Ingredients

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 put nestum instead)

1/4 cup ground almonds (i omit this)

1/2 cup of your favourite nuts,chopped finely (optional)(i put in chopped hazelnut)

1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks 

300g self-raising flour 

Method

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 @ www.bisousatoi.com

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

Ingredients


1 bag of Marie Biscuits
Butter
Sugar
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)

Methods


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

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

Ingredients

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

Method

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

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

Ingredients


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)

Method



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 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

Ingredients:

• 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)

Preparation:

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.

Source: About.com

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


Ingredients


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

Method

• 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

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


 Ingredients

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

Methods

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

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

Ingredients
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 

Method
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 @ www.bisousatoi.com

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 ...

Ingredients


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

Methods


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.

Baking Mayhem Part IV

Almost Famous Cookies taken from Kak Rima. Awesome recipe I loike.

Ingredients
250g salted butter,softened
200g light brown sugar
1/4 tsp salt (i didnt add)
1/2 tsp coffee oil
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper (i used ground cornflakes)
1/4 cup ground almonds
1/2 cup of your favourite nuts,chopped finely (optional)(i used chopped walnut... toasted)
1 pack of Nestle Tollhouse semi-sweet chocolate chips
300g self-raising flour (i used plain flour with 1/2tsp of baking powder)
Method
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.

Baking Mayhem Part IIl

Baking Mayhem Part II - Almond London

The ONE all time fav, almond london.  Every yr ibu will make a bottle of almond london for the ONE.  But this yr ibu is too busy with orders of fried mini popiahs and pineapple tarts.

So I decided to give it a shot.  Asked ibu for recipe

From this batch I manage to get 66 pcs of almond london.

Ingredients:

125g butter (diced)

75g icing sugar (sifted)

1 egg yolk

225 plain flour

300g toasted almonds

450 dark chocolate (melted) [I added 3 tbsp of milk choco]

crushed almond 

Methods:

Cream butter and sugar till light and creamy

Beat egg yolk (mix well)

Fold in flour

Mix it till it becomes a soft dough

Heat oven to 175c and toast almonds abt 10 to 12 mins.

Allow the almond to cool before covering it with the dough

Pinch dough of the size of a small marble.Roll to form a small ball.

Press an almond in the middle and cover the remaing to form an oval cookie.

Place in lined baking sheet and bake at 175c for 20 to 25 mins, until golden brown.

Allow to cool completely, before dipping the chocolate.

Double boil the chocolate to melt it.

Pop in the cookies one by one into the chocolate and use a small fork to place it into the paper cups.

Sprinkle almond nibs on top before the chocolate dries up.

the dough was soft and easy to manage. If its too soft pop into the freezer abt 15mins before you start working on it.  

66 BALLS of almond london =p

hee hee ... since i dowan it to be too bitter i mix it with white chocolate

I made changes abit here and there, on my creativity cap ... ta-da ...

Baking Mayhem Part I - Honey Cornflakes

Thanks to Nurul's mom for the recipe ... hee hee ... I'm always kancheong spider and klutz in baking but alhamdullilah weekend wen well for me.

For the 1st time I do baking alone with no supervision from my mom at my own kitchen ... I deserve a pat on my back =D 

Ingredients:

170g icing sugar

225g butter

1tbsp honey

400g cornflakes

Methods:

Put icing sugar, butter and honey in a pot, low heat, till thicken

Crushed cornflakes and mix well

Put in small cups

Bake in 175 degree oven from 12 to 15mins

ps: I add roasted chopped almonds, chocolate drizzle and colourful sprinkles