tag:blogger.com,1999:blog-28213868673399499382024-03-05T20:48:11.072-08:00chokopopzchokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-2821386867339949938.post-50611987178816800682013-01-05T11:13:00.002-08:002013-01-05T11:13:36.630-08:00Simple & DE-LI-CI-OUS!Hello again!<br />
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Today I'd like to share this very simple recipe Ive made last night for dinner. Hope u'll like it as much as I do!<br />
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BAKED SPAGHETTI<br />
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Ingredients:<br />
1 large onion (chopped)<br />
1 clove garlic (chopped)<br />
400g ground beef<br />
1 can spaghetti sauce (I used Prego traditional)<br />
1tsp brown sugar<br />
salt & pepper - to taste<br />
1/2 tbs dried oregano<br />
1tsp dried parsley<br />
1 bay leaf<br />
250g spaghetti ( cook spaghetti according to package instructions)<br />
200g mozzarella cheese (grated)<br />
200g cheddar cheese (grated) (i used kraft sharp cheddar)<br />
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Method:<br />
1. In a heavy saucepan, add choped onion and garlic and cook until softened.<br />
2. add in ground beef and stir occasionally until cooked, but not dry.<br />
3. add all the herbs and stir to combine, then add the spaghetti sauce, stir well and barely bring to boil. (add 1/4cup of water if u want to loosen up the gravy).<br />
4. pour the spaghetti sauce over drained spaghetti noodles and stir to combined.<br />
5. In a pie dish / casserole spoon half of the spaghetti and sprinkle the cheese, then spoon another half on top and sprinkle the residual cheese.<br />
6. Bake at 190c for 20mins.<br />
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7. ENJOY without guilty! hehehe...<br />
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Note: You may also add more cheese or mix with other types of cheese.<br />
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<br />chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com1tag:blogger.com,1999:blog-2821386867339949938.post-22616654299382307592013-01-02T04:10:00.001-08:002013-01-02T04:10:43.801-08:00Happy New Year!Salam,<br />
<br />
Its been a while since my last post. Been a lil busy with orders and school. i hope its not too late to wish all of u a very happy new year! Today as promised, I'd like to share this bread recipe with all readers. This recipe was originally called dinner roll buns. But i made a little changes by adding some flavor into the recipe. Lets check it out! #happybaking #goodluck<br />
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Dinner roll Buns<br />
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Ingredients:<br />
2 1/2 tsp dry active yeast<br />
1 cup whole milk / fresh milk<br />
1/4 warm water - make sure its not too hot or u'll kill the yeast to develop.<br />
2 tbs butter / margerine - i used planta.<br />
2 tbs sugar<br />
1 tsp salt<br />
1 egg - lightly beaten<br />
3 cups all purpose flour<br />
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Method:<br />
1. In a large bowl, mix together the yeast and warm water. give a small stir until dissolves.<br />
2. In a microwave proof bowl, melt the butter in milk. set aside.<br />
3. mix all the wet ingredients into the yeast mixture. mix well with whisk.<br />
4. add the sugars and 1 cup of flour into the mixture and gently fold with silicone spatula, until well combined. (at this stage, u can also use ur hand or wooden spoon to fold)<br />
5. add the 2nd and 3rd cup of flour and repeat the same process as above until it formed into a sticky dough.<br />
6. Knead the dough on the lightly floured work surface until u feel the dough is no longer sticking on ur hands and elastic. approx 6-7mins. ( add more flour on the surface if the dough is to sticky)<br />
7. shape the dough into round and place back in a bowl covered with cling film / clean towel for 1hour, or until it has doubled the size. (depending on ur kitchen temperature. sometimes it may takes 2hours to set).<br />
8. after the dough is ready, cut the dough into half and make a round shape for each dough and put into a greased bread pan. let it rest for 10 more minutes.<br />
9. bake the dough into the pre heated oven at 200c for 20mins.<br />
10. let it slightly cooled before removing from the pan.<br />
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To make the strawberry flavored bread:<br />
I only added 1/4 cup of strawberry milk shake powder. the process is just like making cinnamon rolls. u may refer to pic #11 and #12.<br />
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#1</div>
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#2 - 1st cup of flour<br />
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#3 - 2nd cup of flour<br />
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#4 - 3rd cup of flour<br />
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#5 - ready to knead the dough<br />
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#6 - almost done<br />
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#7 - done!<br />
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#8 - resting after 1 hour. the dough should be smooth and soft.<br />
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#9 - divide into half<br />
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#10 - ready to shape the dough (for plain bread) / roll the dough into square (strawberry bread)<br />
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#11 - brush the melted butter and sprinkle the milkshake powder onto the rolled dough.<br />
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#12 - roll the dough like making cinnamon buns and place it in a bread pan.<br />
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#13 - after rested for 10mins. and ready to pop into the oven!<br />
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#14 - enjoy!<br />
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<br />chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-66220482982831420702012-09-20T09:20:00.001-07:002012-09-20T09:20:08.024-07:00Pizza Rolls<div class="separator" style="clear: both; text-align: center;">
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Salam.. today i would like to share a new recipe for you to try during the weekends. This pizza recipe is my favorite. I bet u dont wanna go to pizzahut or any pizza restaurant anymore, if u follow this recipe accordingly . U can get 2 of 10" pizza. but I made one 10" pizza and half a dozen of pizza rolls..So here's the recipe with step by step photos for rolling the pizza. good luck!<br />
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<a href="http://www.simplyrecipes.com/recipes/homemade_pizza/" style="color: #660000; text-decoration: none;" title="Homemade Pizza">Homemade Pizza</a></h1>
<div id="recipe-ingredients" style="background-color: white; font-family: Verdana, Tahoma, sans-serif; font-size: 11px; line-height: 16px;">
<h3 style="color: #4f1f06; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 1em; line-height: normal; margin: 1.5em 0px 0px; padding: 0px; text-transform: uppercase;">
INGREDIENTS</h3>
<div style="margin-top: 0.5em;">
<em>Pizza Dough: Makes enough dough for two 10-12 inch pizzas</em></div>
<ul style="margin: 0.5em 0px 0px;">
<li>1 1/2 cups warm water (105°F-115°F)</li>
<li>1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)</li>
<li>3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)</li>
<li>2 Tbsp olive oil</li>
<li>2 teaspoons salt</li>
<li>1 teaspoon sugar</li>
</ul>
<div style="margin-top: 0.5em;">
<em>Pizza Ingredients</em></div>
<ul style="margin: 0.5em 0px 0px;">
<li>Olive oil</li>
<li>Cornmeal (to slide the pizza onto the pizza stone)</li>
</ul>
<ul style="margin: 0.5em 0px 0px;">
<li><a href="http://www.simplyrecipes.com/recipes/basic_tomato_sauce/" style="color: #660000;">Tomato sauce</a> (purée)</li>
<li>Mozzarella or Parmesan cheese, shredded</li>
<li>Feta cheese</li>
<li>Mushrooms, thinly sliced</li>
<li>Bell peppers, stems and seeds removed, thinly sliced</li>
<li>Italian sausage, cooked ahead</li>
<li>Chopped fresh basil</li>
<li>Pesto</li>
<li>Pepperoni, thinly sliced</li>
<li>Onions, thinly sliced</li>
<li>Sliced ham</li>
</ul>
<div style="margin-top: 0.5em;">
<em>Special equipment needed</em></div>
<ul style="margin: 0.5em 0px 0px;">
<li>A <a href="http://astore.amazon.com/elisecom/detail/B0000E1FDA/105-8841845-6881209" style="color: #660000;">pizza stone</a>, highly recommended if you want your pizza dough to be crusty</li>
<li>A <a href="http://astore.amazon.com/elisecom/detail/B00004S1D6/105-8841845-6881209" style="color: #660000;">pizza peel</a> or a flat baking sheet</li>
<li>A <a href="http://astore.amazon.com/elisecom/detail/B0000E2GYL/105-8841845-6881209" style="color: #660000;">pizza wheel</a> for cutting the pizza, not required, but easier to deal with than a knife</li>
</ul>
</div>
<div id="recipe-method" style="background-color: white; font-family: Verdana, Tahoma, sans-serif; font-size: 11px; line-height: 16px;">
<h3 style="color: #4f1f06; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 1em; line-height: normal; margin: 1.5em 0px 0px; padding: 0px; text-transform: uppercase;">
METHOD</h3>
<h4>
Making the Pizza Dough</h4>
<div style="margin-top: 0.5em;">
<b>1</b> In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.</div>
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<b>2</b> Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.</div>
<div style="margin-top: 0.5em;">
<b>3</b> Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.</div>
<div style="margin-top: 0.5em;">
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.</div>
<h4>
Preparing the Pizzas</h4>
<div style="margin-top: 0.5em;">
<b>1</b> Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.</div>
<div style="margin-top: 0.5em;">
<b>2</b> Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.</div>
<div style="margin-top: 0.5em;">
<b>3</b> Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.</div>
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</div>
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<b>4</b> Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.</div>
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</div>
<div style="margin-top: 0.5em;">
<b>5</b> Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.</div>
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Repeat with the second ball of dough.</div>
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</div>
<div style="margin-top: 0.5em;">
<b>6</b> Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.</div>
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</div>
<div style="margin-top: 0.5em;">
<b>7</b> Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.</div>
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</div>
<div style="margin-top: 0.5em;">
<b>8</b> Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.</div>
<div style="margin-top: 0.5em;">
<strong>Yield:</strong> <span class="yield">Makes 2 10-12-inch pizzas.</span></div>
</div>
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chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-45698112392133169352012-09-16T12:46:00.004-07:002012-09-16T12:46:41.215-07:00Belebat Ubi Stelo<div class="separator" style="clear: both; text-align: center;">
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Salam everyone! as promised, today im gonna share our traditional kuih melayu recipe, originated from kelantan (if im not mistaken); Belebat ubi Stelo also known as 'Lepat Ubi'. This recipe was adapted from <a href="http://fzmenu.blogspot.com/2010/12/belebat-ubi-stelo.html" target="_blank">FZ Menu</a> .. This is pretty simple to make and perfect for breakfast and teatime! here's the recipe.. good luck! =)<br />
<br />
Belebat Ubi Stelo:<br />
<br />
Ingredients:<br />
3/4 cup rice flour<br />
200g sweet potatoes, diced ( add more if u like! =D)<br />
1/2 cup or 3/4 cup coconut milk<br />
1 cup or 2 cups water<br />
1/2 cup fine sugar<br />
pinch of salt<br />
Banana leaf; for wrapping<br />
<br />
Directions:<br />
1) cook at a full boil until the sweet potatoes are tender and drained. Set aside.<br />
2) In a medium saucepan, mix all the ingredients except the sweet potatoes and cook at a low heat until the mixture has thickened. *stir occasionally to avoid from burning*<br />
3) Turn off the heat and mix in the sweet potatoes. Fold the mixture gently until just combined.<br />
<br />4) Prepare the banana leaf (cut into rectangle shaped) and spoon the mixture onto the banana leaf. fold the leaf nicely and set aside for steaming.<br />
5) Steam the 'kuih' for 10mins and its ready to serve warm or cold.chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-69757852711639172592012-08-23T12:21:00.002-07:002012-08-23T12:21:31.800-07:00salam aidilfitrihello everyone! I would like to take this opportunity to wish all of you selamat hari raya aidilfitri maaf zahir batin.. well this year I didnt make any preparations except fulfilling all the orders from my lovely customers. Alhamdulillah, everything went very well and I hope they enjoy the desserts. Thank you sooo muchhh for all ur support!<br />
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#<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">MY FAVORITE RECIPES for today is, Karipap pusing. Ive tried many versions of the recipes, but i find this one is the best! I cant barely remember where i got the recipe as i was randomly copy & paste while i was goole-ing. sorryyy...sorryyy! =( anyway, this is the recipe and some step by step photos for ur guidance.. good luck!</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">Karipap Pusing</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">Ingredients:</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">1. oil dough:</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">300g plain flour</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">1/4 cup carnola oil</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">1/2 cup water</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">pinch of salt</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">Directions:</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">- combine flour & salt. set aside</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">- make a well and pour in the oil. stir the mixture until combined.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">- slowly add in the water and knead the dough until soft and elastic. set aside.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">2. Butter dough:</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">150g plain flour</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">100g butter ( i used 50g unsalted butter & 50g Ghee)</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">Directions:</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">- combine both ingredients and mix to form a dough. set a side.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">3. Making the karipap / curry puff pastry:</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">- divide the oil dough into 50 - 60g each. set a side. ( make a ball shape)</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">- divide the butter dough into 30 - 40g each. set a side (make a ball shape)</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">- Flatten a bit one of the ball from oil dough and place the butter dough onto the oil dough.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">- Nicely wrap the butter dough in the oil dough and make a ball shape.</span><br />
<br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">- flatten the dough a bit and roll them with rolling pin as seen in the photo below.</span><br />
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chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-17318739590294485422012-07-22T23:23:00.000-07:002012-07-22T23:33:37.472-07:00Salam Ramadhan<div class="separator" style="clear: both; text-align: center;">
As in this holy islamic month of Ramadhan, I would like to seek forgiveness to all muslims. To those who have ordered and tried my desserts, Im sorry if it wasnt up to ur satisfaction, in terms of decoration, taste, texture..etc. I will try to improve the quality from time. =)</div>
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Moving on to MY FAVORITE RECIPES, I would like to share this Cinnamon bun/rolls recipe. My boyfriend said: " I dont have to go to cinnabon anymore!" & I also receive some +ve feedback from customers whove tried this. So, today I decided to share this recipe and hope you'll like it. And..and this bun also can be nicely eaten on its own i.e without frosting. </div>
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<span dir="ltr" id="sites-page-title"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Cinnabon-Style Gourmet Cinnamon Buns</span></span></h3>
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<span style="color: #ff99cc;"><span style="color: black; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Yield: 12 large buns</span></span></div>
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<span style="color: #ff99cc;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Ingredients:</span></span></div>
<span style="color: #ff99cc;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Dough</span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">1 (1/4 ounce) package dry yeast</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">1 cup warm whole milk </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">1/2 cup granulated sugar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">1/3 cup margarine (or 80% margarine 20% butter spread) </span><br />
<span style="background-color: white; color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: x-small; line-height: 21px; text-align: left;">- i used planta. it worked best for me =)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">1 teaspoon salt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">2 large eggs</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">3 1/4 cups all-purpose flour</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">3/4 cup bread flour</span><br />
<span style="color: #ff99cc;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><br /></span></span><br />
<span style="color: #ff99cc;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Filling</span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">1 cup light brown sugar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">3 tablespoons ground cinnamon</span><br />
<span style="background-color: white; color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: x-small; line-height: 21px; text-align: left;">1/3 cup margarine (or 80% margarine 20% butter spread) </span><br />
<span style="color: #ea9999; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><br /></span><br />
<span style="color: #ea9999; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Method:</span><br />
<br />
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">For the rolls, dissolve the yeast in the warm milk in a large bowl.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Add sugar, margarine salt, eggs, and flour, mix well.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Knead the dough into a large ball, using your hands dusted lightly with flour.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Put in a bowl, cover and let rise in a warm place about 1 hour</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"> or until the dough has doubled in size.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Roll the dough out on a lightly floured surface, </span></li>
<li><span style="font-size: x-small;"><span style="font-family: 'Trebuchet MS', sans-serif;">until it is approx 21 inches long by 16 inches wide. </span><span style="background-color: white; color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 21px; text-align: left;">It should be approx 1/4 thick.</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">To make filling, combine the brown sugar and cinnamon in a bowl.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Spread the softened margarine over the surface of the dough,</span></li>
<li><span style="font-size: x-small;"><span style="font-family: 'Trebuchet MS', sans-serif;"> then sprinkle the </span><span style="background-color: white; color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 21px; text-align: left;">brown sugar and cinnamon evenly over the surface, </span></span></li>
<li><span style="background-color: white; color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 21px; text-align: left;"><span style="font-size: x-small;">leaving about 1" untouched around edges.</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Gently roll into a fairly tight roll, trying to keep the filling inside.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">With a sharp knife, slice into 12 pieces.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Place on parchment lined cookie sheet about 2" apart, cover with lint-free cloth, </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">and let rise for another hour.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Bake in 400 degree on rack just above centre, </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">for about 10 minutes, or until light golden brown.</span></li>
</div>
</td></tr>
</tbody></table>
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Cinnamon rolls with butterscotch sauce & walnuts
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Cinammon rolls with Marshmallow Fluff
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MBo6pxjEeDlR7D7riEQ9OEu9zMtZIMT7OwmtcAkLVinW0tkBb6VaDSAM5ZCN5g_TH6WmUH_yVTV0Vx6gY-Qvf5oY_2EPWurBva5b29fbTLDZetw2KJuP8Nn4j3vySKupikhkUVh4wbw/s1600/DSCF2397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MBo6pxjEeDlR7D7riEQ9OEu9zMtZIMT7OwmtcAkLVinW0tkBb6VaDSAM5ZCN5g_TH6WmUH_yVTV0Vx6gY-Qvf5oY_2EPWurBva5b29fbTLDZetw2KJuP8Nn4j3vySKupikhkUVh4wbw/s320/DSCF2397.JPG" width="320" /></a></div>
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Some of the orders from my sweet tooth friends.. thank youuuuuuu!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixM7XLkhRr6tGcwB_4aOYagvLdBKgHfPXIpx5cHAFWwwCFRQvPUlc215tOeKLAc5m6_7TJFtNlzbdQkBiUeHoGq4X0MWeu149yzocZyt5F7j7iaBgFBbEnT77cKPkP4-lEqvsoTgaCRA/s1600/DSCF2579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixM7XLkhRr6tGcwB_4aOYagvLdBKgHfPXIpx5cHAFWwwCFRQvPUlc215tOeKLAc5m6_7TJFtNlzbdQkBiUeHoGq4X0MWeu149yzocZyt5F7j7iaBgFBbEnT77cKPkP4-lEqvsoTgaCRA/s320/DSCF2579.JPG" width="320" /></a></div>
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<span style="background-color: white;">Rainbow cake</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRG2VPwvCHIVFqhSlsDPzEUBnSnq67POXz2tjEVuGSnmkW39EgYehll8zBK2163_31zU6LnhiNFDghZAcRfN4nMCY3KpQS_ixUxRE2_NlIkfcz3Wka7UPMLf4ncTN7wJcaFmz6J8IefRA/s1600/DSCF2658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRG2VPwvCHIVFqhSlsDPzEUBnSnq67POXz2tjEVuGSnmkW39EgYehll8zBK2163_31zU6LnhiNFDghZAcRfN4nMCY3KpQS_ixUxRE2_NlIkfcz3Wka7UPMLf4ncTN7wJcaFmz6J8IefRA/s320/DSCF2658.JPG" width="320" /></a></div>
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Ombre cake</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFcAB3b_1vkFgLxUmIkKLtS1c9eCZ_6omZYYcquZb8Y7vUr_cRqT9gMhVXpbgsnN0yopEgHisbZmbmfK-wpHma6-Z0pc8S_ZtyAbM92UI8asZloq6GDMKJZvB9qw0W1AjyNuniV_Nq6c/s1600/DSCF2653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFcAB3b_1vkFgLxUmIkKLtS1c9eCZ_6omZYYcquZb8Y7vUr_cRqT9gMhVXpbgsnN0yopEgHisbZmbmfK-wpHma6-Z0pc8S_ZtyAbM92UI8asZloq6GDMKJZvB9qw0W1AjyNuniV_Nq6c/s320/DSCF2653.JPG" width="320" /></a></div>
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Pavlova</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4A1-UmlwZ_-gEXD45oR5GaR5a5C8wzjSG3kptOvboWYV4hvJtI37sKVm7o9tNW_HwcDqjKFJ80UHKgx-UDu1ieCQKd_bof9qwlhMrXrxeOd-Ra0uMc8oNEJSwzHBZngKF3jilYVHFy0/s1600/picmix-2162012-11930.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4A1-UmlwZ_-gEXD45oR5GaR5a5C8wzjSG3kptOvboWYV4hvJtI37sKVm7o9tNW_HwcDqjKFJ80UHKgx-UDu1ieCQKd_bof9qwlhMrXrxeOd-Ra0uMc8oNEJSwzHBZngKF3jilYVHFy0/s320/picmix-2162012-11930.jpeg" width="320" /></a></div>
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....and lastly barney rainbow cake. =p</div>
<br />chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-66787350352597593732012-06-11T02:21:00.001-07:002012-06-11T02:21:17.477-07:00Dark Chocolate Chunk Cookies<br />
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Salam everyone! today I would like to share one of my favorite and simple cookies recipe. It is called, Double chocolate chunk cookies. If youre a serious chocolate lover, try this recipe. Seriously sedap, slightly bitter, and have a chewy texture. But I made a few changes from the recipe. I replaced white chocolate chips & peanut butter chips instead of chocolate chunks. So here's the recipe;<br />
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Double Chocolate Chunk Cookies - Martha Stewart<br />
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Ingredients:<br />
1 cup all purpose flour<br />
1/2 cup unsweetened dutch process cocoa powder ( I used Valrhona cocoa powder..yums!)<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
8oz milk chocolate - 4oz coarsely chopped, 4oz chopped into 1/4inches chunks ( I used 4oz 70% cocoa callebaut (melted) & 2oz Ghirardhelli white choc chips, 2oz Ressee peanut butter chips)<br />
8tbs unsalted butter<br />
1 1/2 cup sugar<br />
2 large eggs<br />
1 tsp vanilla extract<br />
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Method:<br />
1. Preheat oven to 325 degrees. Whisk together flour, cocoa, baking soda & salt in medium bowl.<br />
2. melt coarsely chopped chocolate with the butter in a small heat proof bowl set over a pan of simmering water.<br />
3. transfer chocolate mixture to the bowl of eclectic mixer. Add sugar, egg & vanilla. mix until combined. reduce speed to low & gradually mix in flour mixture. fold in choc chunks. ( at this stage, your batter will become slightly runny and thick. But dont worry as it will thickened in few mins)<br />
4. scoop batter & place 1/2inch apart. bake until cookies are flat & surface begin to crack about 15mins. ( mine was done roughly around 12mins. And DO NOT OVER BAKE the cookies as you'll lose the chewy texture.)<br />
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Happy Baking everyone!<br />
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xoxo.chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-12175514528962324792012-04-30T08:54:00.001-07:002012-04-30T08:54:31.385-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdl-7Vh51oJ0c5aHbjIhhK6W0KVuanFXb7SecmL99JM3NmoTn3WIGYgIAGGQPRF9-NJUahBjVTve3PvgT0mYocKNsjOnxy6agXQIh-YMo8NSr9yqe4A4eDHNndru2MK1eXRmpxPgrXrM/s1600/bazaar.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdl-7Vh51oJ0c5aHbjIhhK6W0KVuanFXb7SecmL99JM3NmoTn3WIGYgIAGGQPRF9-NJUahBjVTve3PvgT0mYocKNsjOnxy6agXQIh-YMo8NSr9yqe4A4eDHNndru2MK1eXRmpxPgrXrM/s320/bazaar.png" width="320" /></a></div>
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Salam everyone! Last Saturday was a blast. We finally opened our 1st desserts booth which was organised by Bazaar ohh Bazaar. Alhamdulillah everything went pretty well and we also planned to join the bazaar again next month in May Insyaallah. </div>
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Since we love vintage, cute, and pretty stuff, we decided to make a 'dessert table' concept for our dessert booth. We also decide to create a theme for next bazaar. Maybe in different color? depending on my creativity. heheh..</div>
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The desserts that we were selling; Hummingbird cake, Rainbow cake, Twix Brownies, Black chocolate cupcakes, Red Velvet cupcakes, Vanilla cupcakes, macarons and delicious soft and chewy cookies which was made by our friend, Sarah. </div>
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Here I would like to thank everyone who came and gave support to us. </div>
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We will try to update our activities as frequent as possible, as we are still trying to manage our time in between blogging and baking. But we can always keep in touch on Facebook for more picture updates! =D</div>
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Here's some of the photos that was taken during the event. For the next and upcoming event, we plan to make different type of desserts, just to create varieties and more fun. Hope you guys will like it! or you can give us suggestion for the menu =)</div>
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<br />chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-55786226831236942162012-04-12T07:41:00.004-07:002012-04-12T08:19:19.042-07:00Healthy Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1r0oCkdliXtq-53XJa3lfkqmG9vvirkp2JqGtqww5jw9MWtdOfzfBafees37godNmQFgOgcfrpYJmlZntGwlaB6ChOEqt7Nqk_hznr9GN_yr8SUi-wKVnwe5J_l5fOpYVly0BB1m88io/s1600/DSCF2416.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1r0oCkdliXtq-53XJa3lfkqmG9vvirkp2JqGtqww5jw9MWtdOfzfBafees37godNmQFgOgcfrpYJmlZntGwlaB6ChOEqt7Nqk_hznr9GN_yr8SUi-wKVnwe5J_l5fOpYVly0BB1m88io/s400/DSCF2416.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5730533124008890818" /></a><br /><div><span ><span style="font-size: 100%;"><br /></span></span></div><span ><span style="font-size: 100%;"><div><span ><span style="font-size: 100%;"><br /></span></span></div>Salam everyone! Today I wanna share one of my favorite bread recipe with all of you. It is called 'Light Oat Bread'. Very easy to make. no muss, no fuss! hehe.. in the original recipe they uses a bread maker machine. But dont panic, I dont have those stuff as well. I only use a hand mixer then just use ur hand to knead the dough. You'll still get the light & fluffy bread. So, dont worry =) But I'll </span>definitely<span style="font-size: 100%;"> try to get my dream mixer (kitchen aid) one day! Insyaallah.. So here's the recipe. I hope u guys will like it! Happy baking!</span></span><div><span ><br /></span></div><div><span >Light Oat Bread - allrecipes.com</span></div><div><span ><br /></span></div><div><span >Ingredients:</span></div><div><span ><br /></span></div><div><span >- 1 1/4 cup warm water</span></div><div><span >- 2tbs Margerine ( I used butter spread)</span></div><div><span >- 1tsp salt</span></div><div><span >- 3 cups all purpose flour</span></div><div><span >- 1/2 cup rolled oats</span></div><div><span >- 2tbs brown sugar</span></div><div><span >- 1 1/2tsp active dry yeast</span></div><div><span ><br /></span></div><div><span >Directions:</span></div><div><span ><br /></span></div><div><span >1. Add ingredients to bread machine pan in order recommended by ur manufacturer. Use regular light setting.</span></div><div><span ><br /></span></div><div><span >2. However, if you are making it manually, just combine all the ingredients in a large mixing bowl. Then, mix the ingredients with mixer, using dough hooks until it becomes a nice dough. But if u dont have the dough hooks, u can always use ur hand.</span></div><div><span ><br /></span></div><div><span >3.Cover the dough and let it rest about 1hr or until the the dough has doubled the sizes. </span></div><div><span ><br /></span></div><div><span >4. Knead the dough again around 5mins and place it in a greased baking pan. Cover the dough with towel and let it rest again for 30mins.</span></div><div><span ><br /></span></div><div><span >5. Bake the dough at 200c for 20-30mins or until the surface has browned.</span></div><div><span ><br /></span></div><div><div><span ><span style="font-size: 100%;"><br /></span></span></div><div><div class="ingredients" style="margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; background-color: rgb(255, 255, 255); "><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; color: rgb(122, 122, 122); font-size: 14px; "><br /></h3></div></div></div>chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-21353880419155367492012-03-09T11:35:00.003-08:002012-03-09T12:41:03.635-08:00'Kek Baldu'<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyobmMYInnHrCJIgsy3E_FBFV-3l3g3O2ahnhCfPF-EWTU6gQVKNFMCu26cRLaOBEPOzixqzm2qujoCoqByVJDk2aGhB5ZSgWFp7zv1RSBux9PpBYF0z3uypIBqkZG3FYP32ZntoI6TfM/s1600/DSCF2355.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyobmMYInnHrCJIgsy3E_FBFV-3l3g3O2ahnhCfPF-EWTU6gQVKNFMCu26cRLaOBEPOzixqzm2qujoCoqByVJDk2aGhB5ZSgWFp7zv1RSBux9PpBYF0z3uypIBqkZG3FYP32ZntoI6TfM/s400/DSCF2355.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5717999876037970802" /></a><div><div style="text-align: center;"><span style="text-align: left; "><span style="font-size: 16px; ">Salam everyone! this week is all about velvet cakes. I have couple of red velvet cake orders and I also made pink velvet cupcakes topped with strawberry swirl buttercream. well, if you ask me how does it tastes like, i would say they're yummy! I ate half dozen for my dinner & supper! wth? i know its totally insane, but sorry. CANT HELP IT! hehe.. anyway, eventhough there were no cocoa in the recipe like Red Velvet, but it has the velvety texture (fair enough!).</span></span><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; "><br /></div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">Here's the recipe. I hope u like it! =)</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; "><br /></div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">Pink Velvet cupcakes adapted from tasteofhome.com</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; "><br /></div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">Ingredients:</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; "><br /></div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">- 1 cup butter, softened</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">- 1 1/4 cups sugar</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">- 1/8 tsp pink gel food coloring ( i used wilton gel food coloring)</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">- 3 eggs</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">- 1 tsp vanilla extract</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">- 2 1/2 cups all purpose flour</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">- 1 1/2 tsp baking powder</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">- 1/4 tsp baking soda</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">- 1/4 tsp salt</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">- 1 cup buttermilk</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; "><br /></div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">Methods:</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; "><br /></div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">1. in a large bowl, cream butter, sugar and food coloring until light and fluffy. add eggs, one at a time beating well after each addition. beat in vanilla. combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; "><br /></div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">2. fill paper lined muffin cups two thirds full. bake at 350 for 23 - 27mins. cool before removing from pans to wire racks to cool completely.</div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; "><br /></div><div style="text-align: left; font-size: 16px; font-family: Georgia, serif; ">3. then topped ur cupcakes with ur favorite buttercream/ cream cheese/ white chocolate ganache and swirl with crushed strawberries or jam.</div></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwAZfOktFFe2TdGmkggOFhk-6Lib8STKgNnyo3sXtvq_D0g1SL2N3bcNDMPT7-vn_Fpd7vh6SSqKCUdr6WRTNb6uXfQcjDh-B51WOD-DvcBpb6rlArQ6OfCuLrWVJEdBOQ22Oz73tHq4/s1600/DSCF2375.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwAZfOktFFe2TdGmkggOFhk-6Lib8STKgNnyo3sXtvq_D0g1SL2N3bcNDMPT7-vn_Fpd7vh6SSqKCUdr6WRTNb6uXfQcjDh-B51WOD-DvcBpb6rlArQ6OfCuLrWVJEdBOQ22Oz73tHq4/s400/DSCF2375.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5717998133610962082" /></a><div><div style="text-align: center;"><div style="text-align: center;font-size: 16px; font-family: Georgia, serif; ">And these are some of the pictures taken throughout the week. =)</div><div style="text-align: center;font-size: 16px; font-family: Georgia, serif; "><br /></div><div style="text-align: center;font-size: 16px; font-family: Georgia, serif; ">Red Velvet cake for Pjot. she's a big fan of RV! heheheee..</div></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKMiT2mg4mGqe0VsMegAaCIoqKm6mDishqLNBp9swrckFcVkXGgPtIz8sn5otZ5s3Qk9GR3-ExJLWqrOl5DjpEvOpAgh_C0qmyMms4zCKhM73wHOHvCSyOT0_5hl1DCSa79IxefStcaU/s1600/DSCF2376.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKMiT2mg4mGqe0VsMegAaCIoqKm6mDishqLNBp9swrckFcVkXGgPtIz8sn5otZ5s3Qk9GR3-ExJLWqrOl5DjpEvOpAgh_C0qmyMms4zCKhM73wHOHvCSyOT0_5hl1DCSa79IxefStcaU/s400/DSCF2376.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5717998100175930274" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSH_x4nLNucvd06hbdEXH9EPB-EgErQzdGCHgdLdDfo-6mSFdAeQusyRM3kXIvTI0RLEsTZygM2WkOyEnrZ798KG8deX4gGH4ceqgUr1tvZe8Q9Z9d02UlIeS28kdlVMpevXfReLZ3Qsw/s1600/DSCF2351.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSH_x4nLNucvd06hbdEXH9EPB-EgErQzdGCHgdLdDfo-6mSFdAeQusyRM3kXIvTI0RLEsTZygM2WkOyEnrZ798KG8deX4gGH4ceqgUr1tvZe8Q9Z9d02UlIeS28kdlVMpevXfReLZ3Qsw/s400/DSCF2351.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5717998075946288194" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKU1oX_P56E_b71xodTe1CbnzjDPGXcR7zeloP-EVMM24dWEqTsCFEyYuW2nZYwWm96hhoyRa55H87cbCSAsP2eiGDhLMC8qZzhWaKPmdnmDvGFtnilRiLTCAxw5DDQkKaaKCrVzcfmCs/s1600/DSCF2343.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKU1oX_P56E_b71xodTe1CbnzjDPGXcR7zeloP-EVMM24dWEqTsCFEyYuW2nZYwWm96hhoyRa55H87cbCSAsP2eiGDhLMC8qZzhWaKPmdnmDvGFtnilRiLTCAxw5DDQkKaaKCrVzcfmCs/s400/DSCF2343.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5717998057402638498" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitu9Bc6_lBm325CI2AsG80MR5TbLBO4CqFrBuWbgpGR-jAIM06ez3IkGzu-cdW7z4Q-SQCeU9A0gEB5dm4yva7XpcGAIMUE7gxw0eRpF8_HyNvH_Hy7042ZhJxM11aI9_zEBKkoKjFH1M/s1600/DSCF2359.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitu9Bc6_lBm325CI2AsG80MR5TbLBO4CqFrBuWbgpGR-jAIM06ez3IkGzu-cdW7z4Q-SQCeU9A0gEB5dm4yva7XpcGAIMUE7gxw0eRpF8_HyNvH_Hy7042ZhJxM11aI9_zEBKkoKjFH1M/s400/DSCF2359.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5717998035577053970" /></a><div><div style="text-align: center;"><span style="font-family: Georgia, serif; font-size: 16px; text-align: left; ">and also lollichocs, ordered from my ex schoolmate. thanks Nadia!</span> </div><br /><span ><br /></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div></div></div></div>chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-56117090945977159832012-03-02T09:33:00.006-08:002012-03-02T11:17:43.980-08:00shopping!<div style="text-align: center;"><span style="font-family: Georgia, serif; font-size: 15px; text-align: left; "><br /></span></div><div style="text-align: center;"><span style="font-family: Georgia, serif; font-size: 15px; text-align: left; "> Salam my sweet tooth readers! today im not goin to post any recipe because I ve something special to share with all of you! last Monday I went to Hock choon supermarket to buy Lucky Charms cereal, where that's the only place you can get it. Later when i walked into the baking section, I saw these few brands of chocolate chips. And guess what, I found Toll House butterscotch morsels! ive never tot that they're goin to sell it here. hehehe.. so here are the stuff that ive bought! so to those who have been looking for this, u can get it at Hock choon =)</span></div><div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjcWF7eJD5eyD_98dwGmWJheKHXcBqWsaQGNy3kyXm9nlFRGQpBsNGHVMHNdx2PWEJWysrplqQWdgdbQrITW1QbsUR-APPJRzoAzrFvbGM1xlzaqykK0BUmvnxoPjoc859QzlaFdjg04/s1600/DSCF2317.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjcWF7eJD5eyD_98dwGmWJheKHXcBqWsaQGNy3kyXm9nlFRGQpBsNGHVMHNdx2PWEJWysrplqQWdgdbQrITW1QbsUR-APPJRzoAzrFvbGM1xlzaqykK0BUmvnxoPjoc859QzlaFdjg04/s400/DSCF2317.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5715361387608747074" /></a><br /><div style="font-size: 15px; font-family: Georgia, serif; "><br class="Apple-interchange-newline">till then, have a nice day and goodnight!</div><br class="Apple-interchange-newline"><div style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span ><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div></div>chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-36658427761989608992012-02-21T22:42:00.004-08:002012-02-21T23:04:07.256-08:00Finally... Soft & Chewy cookies, I miss YOUHHH!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF33nYC7dYUX0zcH6Wroh27QybSAAxVwkm2G3NO-vdExyDGuccNY22OsE-mIc1lLgTGObEHTqRKG81GCOO-nAWtHTx-fWAOIVs6GgwQKS5p4yHstNWiAGOQxGKGWYqjb0QhAcDAmeYugw/s1600/cookies.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF33nYC7dYUX0zcH6Wroh27QybSAAxVwkm2G3NO-vdExyDGuccNY22OsE-mIc1lLgTGObEHTqRKG81GCOO-nAWtHTx-fWAOIVs6GgwQKS5p4yHstNWiAGOQxGKGWYqjb0QhAcDAmeYugw/s400/cookies.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5711852223932400146" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qSg7hkJNYCFj1QRE6_HQd8A17dBz0f2Xze9IZ7v8h2rz0y1GUQg9PuCzCJ3TH7PRVDO0N6ncHTDWoct-PaFk_a1Dvy-q84neAZOi2Huf4RDzrkc_Rvu_RvE97hdsfE9iTmCkaN_3nsI/s1600/feb+orders.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qSg7hkJNYCFj1QRE6_HQd8A17dBz0f2Xze9IZ7v8h2rz0y1GUQg9PuCzCJ3TH7PRVDO0N6ncHTDWoct-PaFk_a1Dvy-q84neAZOi2Huf4RDzrkc_Rvu_RvE97hdsfE9iTmCkaN_3nsI/s400/feb+orders.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5711852211198236098" /></a><br />Salam Everyone! Yesss.. Finally Ive found the perfect recipe for my favorite soft and chewy chocolate chip cookies! yeayyy!! Actually that night I was browsing for cake recipe, but ended up with making this cookies! hahaha.. Big thanks to <a href="http://thecookiescoop.blogspot.com/">http://thecookiescoop.blogspot.com</a> . they have alot of delicious cookie recipes. As usual, ive received alot of Rainbow cake orders and macarons. Hope you guys like it! Thank You soooo muchh =)<div><br /></div><div> So here's the recipe if ure a big fan of soft and chewy cookies like me!<br /><div><br /></div><div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><strong>Chocolate Chip Cookies</strong> <em>(Bennigan's Cookie Mountain Sundae from "Top Secret Restaurant</em> <em>Recipes" by Todd Wilbur)</em></div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><em></em></div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Makes 18 large 4"cookies</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "></div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">1/2 cup unsalted butter (1 stick)</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">1/4 cup granulated sugar</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">3/4 cup packed brown sugar</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">1 egg</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">1 tsp. vanilla</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">1 1/4 cups AP flour</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">1/2 tsp. salt ( I cut down to 1/4 tsp.)</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">1/2 tsp. baking powder</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">1/2 tsp. baking soda</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">1 cup semisweet chocolate chips (6 ounces)</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">***************************************</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Preheat oven to 350. Line a baking sheet with parchment paper.</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "></div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">1. Cream the butter and sugars til light and fluffy, 3 to 4 minutes.</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">2. Add the egg and vanilla and continue to beat til well blended, scraping the bottom and sides of the bowl with a rubber spatula.</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">3. Combine the flour, salt, baking soda and baking powder in a medium bowl. Add to the creamed mixture and mix well.</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">4. Add the chocolate chips and mix well.</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">5. Scoop heaping tablespoonfuls of dough ( weighing approx. 1.5 ozs. each) onto your baking sheet lined with parchment paper. (Flatten each cookie to 1/2" thickness only if you want a thinner cookie.)</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">6. Bake 12 to 14 minutes or til the edges become light brown.</div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">7. Transfer the cookies, still on the parchment paper, to a wire rack to cool.</div></div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><br /></div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><br /></div></div>chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-65891826024351789482012-02-13T02:48:00.000-08:002012-02-13T04:22:38.176-08:00Valentines promotion is over<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8T1riv3u11PPAikgiqLnJgfpSb9bbKEqQl-Q1d6KM__86pKlRfbeN1QwRPwJdtS9PWbYQUyNvvPbyAyrQunGRkX5HAah5Yy4Dc1H7vpzIupCdSFm7NmtbIyQcHq_tfRzpKC7iW2o5P0/s1600/milkadeal1.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 95px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8T1riv3u11PPAikgiqLnJgfpSb9bbKEqQl-Q1d6KM__86pKlRfbeN1QwRPwJdtS9PWbYQUyNvvPbyAyrQunGRkX5HAah5Yy4Dc1H7vpzIupCdSFm7NmtbIyQcHq_tfRzpKC7iW2o5P0/s400/milkadeal1.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5708572805007450594" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LABA7nhDFfs93x9W-qxAv_sY3JKLjmy3HW1RxF7ezcHMfA7VQZkudWa7zYKf4Lk_dSDLZLzcW-dkTJwaKHE7QsUwwY4qOxNYsJFj8DSx5ep6AoYWvwzIWYS6RYkjiOMc5z0mfFwRoSY/s1600/bake.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LABA7nhDFfs93x9W-qxAv_sY3JKLjmy3HW1RxF7ezcHMfA7VQZkudWa7zYKf4Lk_dSDLZLzcW-dkTJwaKHE7QsUwwY4qOxNYsJFj8DSx5ep6AoYWvwzIWYS6RYkjiOMc5z0mfFwRoSY/s400/bake.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5708572799691390530" /></a><br />Salam,<div><br /></div><div>Tomorrow will be the last day for Valentines cupcakes and macarons promotion. I hope everyone will enjoyed it. So far Ive received positive comments from the customers, only some of the cupcakes were dry. Im really sorry and will try to improve in future. Maybe I only used to bake in small quantity, but will take note every of your comments.</div><div><br /></div><div>Anyway, thank you so much for your genuine feedback and support. I really appreciate it. As for macarons, it may be a little bit too sweet for some people. But, according to some of my friends who had tried macarons in France, they said it is meant to be sweet. So, if you are craving for something sweet, lets have some macarons! hehe..</div><div><br /></div><div>last week I made rainbow cake for Irene and Chocolates for Praveen. Glad that they loved it! Cant take alot of orders during MAD because there were no spaces in my fridge. haha.. </div><div><br /></div><div>Last but not least, I would like to thank Jolla from MAD who approached me for this. =D </div><div><br /></div><div>Till then, have a good day and stay sweet! XX</div><div><br /></div><div><br /></div>chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-42447428706236975632012-02-07T06:53:00.000-08:002012-02-07T07:37:43.325-08:00Meringue Fever!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeq9jmTnhrUDJJ27jcwKz9La7khYdVEj3OBEGpSy1wrQ39QHi0pHzc7DV6BBggJwMKh3N4syAq9yuO9VK6Hh4IMVk6G-Yjd5GFO631z9_F_9EmVPhaJ8iEBCi5BAoEPQfevzigTGBvM7o/s1600/DSCF2221.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeq9jmTnhrUDJJ27jcwKz9La7khYdVEj3OBEGpSy1wrQ39QHi0pHzc7DV6BBggJwMKh3N4syAq9yuO9VK6Hh4IMVk6G-Yjd5GFO631z9_F_9EmVPhaJ8iEBCi5BAoEPQfevzigTGBvM7o/s400/DSCF2221.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706416465920989538" /></a><br />Salam my sweet tooth readers! <div><br /></div><div>tomorrow is goin to be a very busy day. people who had purchased the voucher from Milkadeal are coming to collect their cupcakes and macarons. Hope to hear some positive feedback from them. ehehee.. NERVOUS! this is actually my first time making cupcakes and macarons in a large quantity. roughly its around 900pcs cupcakes and 500pcs macarons! ooolalala.. i just cant imagine myself doing this alone. Anyway, just pray for the best! Insyaallah. so far the preparations were well organised as i dont like to do something last minute, because you will end up panicking! not good..not good!</div><div><br /></div><div>Ok, back to the main topic. last week I made berries pavlova for my ex schoolmate. Alhamdulillah, Im glad that they loved it! yesterday she messaged me to order one more. but this time she wants a chocolate meringue. I'll try my best to make it as tasty as I can, babe! tungguuuu =D</div><div><br /></div><div>Till then, goodnight & SWEET dreams!</div><div><br /></div>chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-71979051159702695582012-02-03T06:15:00.000-08:002012-02-03T06:52:42.236-08:008th Feb slots are already FULL!Salam everyone, first of all I would like to thank those who had purchased the voucher from Milkadeal. and to those who had purchased but have not confirm the date and time, please email me at least 2days earlier before pickup to avoid dissapointment. <div><br /></div><div>Besides that, I would like to apologize that we do not provide any delivery services which has already stated in the T&C. sorry..sorry..sorry =(</div><div><br /></div><div>Anyway, today Im not going to post or share any recipes since Ive a big preparation for Milkadeal. But I already have something in my mind! HINT: pecans & strawberries. mmmmmmm..yumss! stay tuned my sweet tooth readers! =D</div><div><br /></div><div>Goodnight! </div><div><br /></div><div><br /></div>chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-90752623573849711232012-01-28T22:24:00.001-08:002012-01-28T22:42:26.510-08:00Weekends & Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiojr1aILEwW86KUO37UFtBD09p0QsQFwSF3Hin6PzTMO9Lzz1aRqOqiSqHbvxHSmakcU1yuY6cz9B80Q713-Caxa5wKYJVpT0HNtRm_VyU8Jp6PEFb6MXf1efmh3UVeFuEifyZitmINN8/s1600/Bread+-+jan.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 307px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiojr1aILEwW86KUO37UFtBD09p0QsQFwSF3Hin6PzTMO9Lzz1aRqOqiSqHbvxHSmakcU1yuY6cz9B80Q713-Caxa5wKYJVpT0HNtRm_VyU8Jp6PEFb6MXf1efmh3UVeFuEifyZitmINN8/s400/Bread+-+jan.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5702939907294777570" /></a><br />Hello everyone! This week is all about bread..bread..and BREAD! I made pizza, soft dinner rolls and Cinnamon rolls (Cinnabon). They turned out fantastic! im sooooo goin to make em againn! I made 3 batches of cinnamon rolls because my boyfriend said it reminds him of his childhood memories when he was in States, and plus he said we dont have to buy cinnamon rolls at Cinnabon anymore! Weeeeee! his compliment really made my day... hehehe.<div><br /></div><div>Making bread was a lot of fun. Especially the kneading part! I love playing with the sticky dough =p Ok, here is the basic recipe where you can also try to make it at home, as many of my friends are asking for the recipe. Lets waste some flours yaw! hehe..</div><div><br /><div><br /></div><div>Link: <a href="http://americanfood.about.com/od/pizzaandbreads/r/Dinner_Rolls_Recipe.htm">http://americanfood.about.com/od/pizzaandbreads/r/Dinner_Rolls_Recipe.htm</a></div><div><span style="font-size: 19px;"><br /></span></div></div>chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com1tag:blogger.com,1999:blog-2821386867339949938.post-59752338558462607232012-01-28T19:28:00.001-08:002012-01-28T19:45:15.408-08:00Valentine Promotion!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEoYho959i8wgZNaaGWfGUv_fqUkRj3rd4ycYmX7B3Akz_Hh0gEe5JRr6m6CnJ7HH6K_ie1fXKbMB9CpTnjc07XBguLsf_AE6zz28LaKfGKy2jv3qeGO6zAFlSZ93FwzpAnqgwb6dabuQ/s1600/0423fde8578bdcff8eb6c95a3236a36b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEoYho959i8wgZNaaGWfGUv_fqUkRj3rd4ycYmX7B3Akz_Hh0gEe5JRr6m6CnJ7HH6K_ie1fXKbMB9CpTnjc07XBguLsf_AE6zz28LaKfGKy2jv3qeGO6zAFlSZ93FwzpAnqgwb6dabuQ/s400/0423fde8578bdcff8eb6c95a3236a36b.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5702891020606380162" /></a><br />Salam everyone! Today i would like to announce that there will be a Valentines promotion starts from today (29th Jan - 5th Feb). The offer is limited to 20 boxes per day only. So buy your voucher now at <a href="http://milkadeal.com/deals/chokopopz-redvelvet">http://milkadeal.com/deals/chokopopz-redvelvet</a> and set the pickup date with me! Anyone who wishes to try my red velvet and macarons, here is the best deal for you =)<div><br /></div><div>Have a nice day everyone!</div>chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com1tag:blogger.com,1999:blog-2821386867339949938.post-88031087375567693552012-01-19T18:27:00.000-08:002012-01-19T19:26:48.101-08:00Happy Birthday Capricorn!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8yult72LXmCnx2DwJe2caOJf-LodQpJQBM-cO_3LrpRvMklxVxwnyfdxTdu8QvOpVMkfoIU0QpElKAXCKIQg6hPyQhS8EcEiBkjzXwC6EtIK4Oc40t19PBGjedbs2yb0y2LFAtxcHJU/s1600/January+2012.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 165px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8yult72LXmCnx2DwJe2caOJf-LodQpJQBM-cO_3LrpRvMklxVxwnyfdxTdu8QvOpVMkfoIU0QpElKAXCKIQg6hPyQhS8EcEiBkjzXwC6EtIK4Oc40t19PBGjedbs2yb0y2LFAtxcHJU/s400/January+2012.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5699550411392994882" /></a><br />Salam everyone! this month I attempted to make some bread. Last week when I was browsing through some Italian recipes, and found this 1 very simple recipe of 'No Knead Cibatta Bread' from foodwishes.com. Although the technique was simple, but you have to wait for A DAY before you can actually enjoy the bread! The dough resting alone may take 18HOURS. hahaha.. well, since this is only my first time at bread making, so i HAVE to be a little bit patience. And guess what, the bread was successful! Yeay Im a happy girl now! *dancing* . It was crisp from the outside and soft inside. from now on we dont have to buy bread and have Subway sandwiches anymore! oh yea, I also made garlic bread using Ciabatta. It was delish.. everyone loves it including our guests! <div><br /></div><div>Besides that, Im truly blessed by the encouragement and support from all my customers. Thank you sooooo much and thank you for believe in me. The beginning of 2012 has treated me well so far, although Im getting a little bit more busy nowadays. Sorry if I cant take any orders, because I really concern about the quality of my foods. My main is to share my favorite desserts and serving the best homemade cakes for everyone. And please make your orders at least a week earlier to avoid from any disappointments.</div><div><br /></div><div>Insyaallah there will be more cake flavors coming up. I just finished wrote my very first recipe and will update to you very soon! </div><div><br /></div><div>Owh, about the cheesecake I made for my aunty's birthday last time, it was good! but I think i should reduce or just ommit the lemon juice and zest as we are not really a big fan of lemon and orange in cakes.</div><div><br /></div><div>Till then, have a nice day and feel free to try this bread recipe below:</div><div><br /></div><div>No Knead Ciabatta Bread.</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>- 4 cups bread flour ( you can also use all purpose flour / 3 1/2 cup white & 1/2cup wheat)</div><div>- 1/4tsp yeast</div><div>- 2 cups water</div><div>- 1 1/2tsp salt</div><div><br /></div><div>For direction, please view the video:</div><div><br /></div><div><a href="http://www.youtube.com/watch?v=YX_6l2bmvQI&feature=relmfu">http://www.youtube.com/watch?v=YX_6l2bmvQI&feature=relmfu</a> </div>chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-46313423254956935042011-12-30T22:49:00.000-08:002012-01-07T00:08:24.821-08:00Quick update before we begin with 2012<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbq8fnLdfH4Tye9PJ2By-61OgAMczZU0hueCxPNSL6_DNPtpnmSQ_3x1NNcdk1SRqvZj9FkKRrFo1e6RvJcADirUmm-sJwb3VgZOn9ZmDG-gHtrqZesI1Rt0m-jnq_gHta7Pv6YCnC5EE/s1600/december.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbq8fnLdfH4Tye9PJ2By-61OgAMczZU0hueCxPNSL6_DNPtpnmSQ_3x1NNcdk1SRqvZj9FkKRrFo1e6RvJcADirUmm-sJwb3VgZOn9ZmDG-gHtrqZesI1Rt0m-jnq_gHta7Pv6YCnC5EE/s400/december.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5692185891302963522" /></a><span><br /><span>Salam everyone! these are some of the bakes and cakes I did throughout this month. First picture from the left is, Cheesecake au caramel et aux noix de macadamia, Red Velvet, Double Chocolate Twix Brownies, Sweet Potato Streusel Pie, Customized Wording Macarons, Pecan Butter Ball cookies, and finally Red Velvet Popcakes. </span></span><div><span><br /></span></div><div><span>Well, those 4 new desserts I made; cheesecake, brownies, pie and cookies were really nice. These recipes would definitely be a keeper. The brownies were moist and chewy. The texture was perfect for me as I always love chewy brownies. I also used 70% Valrhona chocolate, to counter the sweetness. But u can always use 65% cocoa or less if you doesnt like it bitter. I tend not to reduce the sugar as I doubt it will affect the texture. Anyway, the brownies were the most hit in my house. Mother loved it so much! hehe and I also topped it with Twix just to make it a lil bit different despite of putting nuts or let it plain. Owh, you may also put any of your favorite candy as well. Sometimes this minor creativity can make your desserts look and taste very special. </span></div><div><span><br /></span></div><div><span>And, the pie also were one of my new favorite. I'd say goodbye to apple pie and switch to sweet potato pie! hehe.. I always love sweet potatoes, it can be nicely eaten with any cooks except RAW. haha.. Okay, but Ive to tell you that this recipe is WORTH TRYING. Its superlicious from its crust, fillings, and crumble topping. Its even nicer if you have it with vanilla ice cream! mmmm.. yummeh!</span></div><div><span><br /></span></div><div style="text-align: -webkit-auto;"><span>Now we move on to next dessert, called Cheesecake au caramel et aux noix de macadamia. From the name its self, we know that this cake must be interesting. No one will reject a cheesecake unless if ure allergic to em. Well, actually I made this cake specially for my lovely aunty. Its her birthday on 1st January, and we're goin to have double celebrations tonight. The recipe of this cake I took from Martha Stewart and the caramel Macadamia was adapted from Ottlenghi's "The cook Book". So far, this cheesecake I made yesterday was ok in a sense where it didnt sink. But overall, I heard this cake was nice and Im goin to taste it tonight and give the feedback on my next post =)</span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>Okay, enough talking about cakes. Now we proceed to another recipe Ive tried last week, called Pecan Butter Ball Cookies. There's nothing much I can say about this because this cookies just like 'kuih arab' or 'Sugee'. So, I bet you can imagine how does it taste like. Nothing new, but yet they were still delicious =) gonna make it again next time!</span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>Before I forgotten, early this month I joined Edina from <a href="http://adorablecupcakes.blogspot.com/" style="text-align: left; ">http://adorablecupcakes.blogspot.com/</a> for cupcakes decorating class. She's not only made beautiful cupcakes decoration, but the icing was delicious as well! Thanks Edi. I really enjoyed your class. *hugs*</span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>Finally, I would like to thank to those who had ordered from me. I apologize if there were lacking in your orders. I would appreciate if you can speak out any of your comments or dissatisfactory so I can improve in future. Your comments are really important for me. </span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>Till then, have a blast new year and looking forward for more orders next year before I proceed to my final year LLB in UK. xx!</span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>Sweet Potato Streusel Pie - <i>Adapted from Taste of The South Christmas Cooking Southern Style Special Issue 2010.</i></span></div><div style="text-align: -webkit-auto;"><i><span><br /></span></i></div><div style="text-align: -webkit-auto;"><span>Yield: 1 (9 inch) pie</span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>Crust:</span></div><div style="text-align: -webkit-auto;"><span>2 1/2 cups all-purpose flour</span></div><div style="text-align: -webkit-auto;"><span>1 cup butter, chilled and cut into pieces</span></div><div style="text-align: -webkit-auto;"><span>2 tbs sugar</span></div><div style="text-align: -webkit-auto;"><span>1 tsp kosher salt</span></div><div style="text-align: -webkit-auto;"><span>5 tbs ice water</span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>Filling:</span></div><div style="text-align: -webkit-auto;"><span>1/3 cup firmly packed light brown sugar</span></div><div style="text-align: -webkit-auto;"><span>2 tbs unsalted butter, softened</span></div><div style="text-align: -webkit-auto;"><span>1 large egg</span></div><div style="text-align: -webkit-auto;"><span>1 tbs fresh orange juice</span></div><div style="text-align: -webkit-auto;"><span>1 tbs honey</span></div><div style="text-align: -webkit-auto;"><span>1 1/4 cups cooked mashed sweet potatoes</span></div><div style="text-align: -webkit-auto;"><span>3/4 evaporated milk</span></div><div style="text-align: -webkit-auto;"><span>4 oz mascarpone cheese ( i used cream cheese)</span></div><div style="text-align: -webkit-auto;"><span>1/2 tsp vanilla extract</span></div><div style="text-align: -webkit-auto;"><span>1/2 tsp ground cinnamon</span></div><div style="text-align: -webkit-auto;"><span>1/4 tsp ground nutmeg</span></div><div style="text-align: -webkit-auto;"><span>1/4 tsp kosher salt</span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>Topping:</span></div><div style="text-align: -webkit-auto;"><span>1 1/2 cups all-purpose flour</span></div><div style="text-align: -webkit-auto;"><span>1/2 cup firmly packed light brown sugar</span></div><div style="text-align: -webkit-auto;"><span>1/2 cup sweetened flaked coconut, toasted</span></div><div style="text-align: -webkit-auto;"><span>1/3 cup sugar</span></div><div style="text-align: -webkit-auto;"><span>3/4 tsp kosher salt</span></div><div style="text-align: -webkit-auto;"><span>1/2 tsp ground cinnamon</span></div><div style="text-align: -webkit-auto;"><span>11 tbs unsalted butter, melted</span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>Directions:</span></div><div style="text-align: -webkit-auto;"><span>1. in the work bowl of a food processor, combine flour, butter, sugar, and salt for crust. pulse until mixture resembles coarse meal. add 5 tbs ice water, and pulse just until dough forms a ball. shape into a disc, and wrap tightly in plastic wrap. refrigerate until firm, approximately 1 hour.</span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>2. on a lightly floured surface, roll dough to 1/8 inch thickness. Transfer to a 9inch pie plate, pressing into bottom and up sides. trim or crimp as desired. refrigerate for 30mins. </span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>3. preheat oven to 350. prick bottom and sides of dough with a fork. </span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>4. bake until crust is light golden just around edges, 12 to 15mins. let cool.</span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>5. in a large bowl, combine brown sugar and butter for filling. beat at medium speed with an electric mixer until light and fluffy, about 4mins. add egg, orang juice, and honey, beating until combined. reduce mixer speed to low. add sweet potatoes, evaporated milk, mascaporne cheese, vanilla, cinnamon, nutmeg, and salt. beat until mixture is well combined. pour into prepared crust.</span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>6. bake until edges of filling are set, 35 to 40mins.</span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>7. in a medium bowl, combine flour, brown sugar, coconut, sugar, salt and cinnamon for topping. stir in butter until mixture is crumbly but well combined. crumble topping over partially baked pie.</span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span>8. bake until crumble topping is golden brown, an additional 30 to 35 mins. cool slightly before serving.</span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span><span style="text-align: left; "><b>Cheesecake au caramel et aux noix de macadamia</b></span> </span></div><div style="text-align: -webkit-auto;"><span style="text-align: left; "><br /></span></div><div style="text-align: left;"><span>new york cheesecake - adapted from martha stewart</span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><span>Yield makes one 10inch cake (i used 9inch pan)</span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: -webkit-auto;"><div class="print-ingredients recipe-section" style="clear: left; padding-top: 3px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; width: 600px; "><h2 style="line-height: 16px; font: normal normal 300 16px/20px Georgia, 'Times New Roman', Times, serif; "><b><span>Ingredients</span></b></h2><ul style="list-style-type: none; list-style-position: initial; list-style-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; max-width: 665px; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 6px; margin-left: 0px; "><div class="item-list"><ul style="line-height: 16px; list-style-type: none; list-style-position: initial; list-style-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; max-width: 665px; "><li class="ingredient first" style="margin-top: 0px; margin-right: 0px; margin-bottom: 6px; margin-left: 0px; "><span>6 tablespoons unsalted butter, room temperature, plus more for pans</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 6px; margin-left: 0px; "><span>One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 6px; margin-left: 0px; "><span>2 1/4 cups sugar</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 6px; margin-left: 0px; "><span>3 tablespoons sugar</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 6px; margin-left: 0px; "><span>3 pounds (six 8-ounce packages) cream cheese, room temperature</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 6px; margin-left: 0px; "><span>1/2 cup all-purpose flour</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 6px; margin-left: 0px; "><span>1 cup sour cream, room temperature</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 6px; margin-left: 0px; "><span>1 1/2 teaspoons pure vanilla extract</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 6px; margin-left: 0px; "><span>5 large eggs</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 6px; margin-left: 0px; "><span>4 blood oranges</span></li><li class="ingredient last" style="margin-top: 0px; margin-right: 0px; margin-bottom: 6px; margin-left: 0px; "><span>2 tablespoons orange liqueur</span></li></ul><div style="line-height: 16px; "><br /></div><div style="line-height: 16px; ">Directions:</div><div style="line-height: 16px; "><br /></div><div><span style="line-height: 16px;">1. Preheat oven to 350 degrees. Butter the sides of springform pan. Wrap exterior of pan including base in a double layer of foil. Melt 6tbs butter in a small saucepan (I just melt the butter in microwave) over medium heat. place crushed wafer cookies and 3tbs sugar in a large bowl, still until well combined. pour melted butter over cookie mixture and mix until evenly moistened. press mixture evenly into the bottom of the prepared pan.</span></div><div><span style="line-height: 16px;"><br /></span></div><div><span style="line-height: 16px;">2. place pan on a baking sheet. bake until crust is set, 10 -12mins. Transfer pan to a wire rack to cool completely.</span></div><div><span style="line-height: 16px;"><br /></span></div><div><span style="line-height: 16px;">3. in a bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy about 3mins. in a large bowl, whisk together remaining 2 1/4 cups of sugar and flour. with mixer on low speed, gradually add sugar mixture to cream cheese, mix until smooth. add sour cream and vanilla. mix until smooth. add eggs one at a time; beating until hust well combined. do not over mix.</span></div><div><span style="line-height: 16px;"><br /></span></div><div><span style="line-height: 16px;">4. Pour the batter into prepared pan. set pan in a large, shallow roasting pan. bake 45mins. reduce oven to 325 degrees. continue baking until the cake is set but slightly woobly in the center, about 30min more. turn off oven leave the cake in oven with a door slightly ajar, 1hr. transfer pan to a wire rack, let cook completely. refrigerate, uncovered at least 6hrs or overnight. before unmolding, run a knife around the edge of the cake. </span></div><div><span style="line-height: 16px;"><br /></span></div><div><span style="line-height: 16px;"><br /></span></div></div></li></ul></div><div class="print-directions recipe-section" style="clear: left; padding-top: 3px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; width: 600px; line-height: 16px; "><div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; color: rgb(55, 55, 55); line-height: 24px; background-color: rgb(255, 255, 255); "><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-weight: bold; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><em style="font-style: inherit; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; ">f</em><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; ">or the caramelised nuts: - adapted from </span></strong><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; ">Ottolenghi’s “The Cookbook”</span></span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-style: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><span>150g macadamia nuts</span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-style: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><span>90g sugar</span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-style: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><span><br /></span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-style: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><span>Line a baking tray with parchment paper and put the nuts on it. Roast them for 15 minutes. The nuts will only become slightly golden. Keep aside to cool down.</span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><span>Put the sugar in a sauce-pan, big enough so that the layer of sugar is not more than 3mm high.</span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><span>Heat the sugar gently. Do not stir at any moment. When the sugar is turning into a golden-brown caramel, add the roasted nuts and stir gently with a wooden spoon. When the nuts are coated, pour them over on the lined baking tray and leave to set. Instead of chopping them off roughly as indicated in the recipe, I preferred keeping all the nuts whole or halved, with some plain caramel bits. Keep aside.</span></div></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-style: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><span><br /></span></div></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; color: rgb(55, 55, 55); line-height: 24px; background-color: rgb(255, 255, 255); "><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-weight: bold; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; ">for the caramel sauce:</span></strong></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; color: rgb(55, 55, 55); line-height: 24px; background-color: rgb(255, 255, 255); "><span><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-style: inherit; font-weight: bold; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "></em></strong><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-style: inherit; font-weight: bold; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "></em></strong>60g butter</span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; color: rgb(55, 55, 55); line-height: 24px; background-color: rgb(255, 255, 255); "><span>160g sugar</span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; color: rgb(55, 55, 55); line-height: 24px; background-color: rgb(255, 255, 255); "><span>100ml cream</span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; color: rgb(55, 55, 55); line-height: 24px; background-color: rgb(255, 255, 255); "><span><br /></span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; color: rgb(55, 55, 55); line-height: 24px; background-color: rgb(255, 255, 255); "><span>Put the sugar in a saucepan and let it melt on medium heat. As soon as the sugar has melted,without having started to brown, add the butter and mix well. Turn the heat to medium-high and keep on stirring until it becomes a smooth and dark caramel. Remove from heat and carefully add the cream. Leave to cool. </span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; color: rgb(55, 55, 55); line-height: 24px; background-color: rgb(255, 255, 255); "><span><br /></span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; color: rgb(55, 55, 55); line-height: 24px; background-color: rgb(255, 255, 255); "><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-weight: bold; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; ">Finishing the cheesecake:</span></strong></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><span>Put the cake on your serving plate. If the biscuit base seems to fragile, you might want to leave the bottom of your spring tin or the parchment paper.</span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; "><span>Spoon the caramel sauce in the centre, allowing to spill over a little. Scatter the caramelised nuts on top and serve.</span></div></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; color: rgb(55, 55, 55); line-height: 24px; background-color: rgb(255, 255, 255); "><span><br /></span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; color: rgb(55, 55, 55); line-height: 24px; background-color: rgb(255, 255, 255); "><span><br /></span></div><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; color: rgb(55, 55, 55); line-height: 24px; background-color: rgb(255, 255, 255); "><i><br /></i></div></div></div></div><div></div>chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-50970723158994005162011-12-16T18:44:00.000-08:002011-12-16T20:12:33.331-08:00White Chocolate... Im in love!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQhz6-2bGizivgiQ0QIznzaBY-ytsBvK-uVuqt7OTu4f5FrcBVccMQt9e19ND42o3WcfyXYPoK9fk9tuhfYKeRTfv6aWl0mGrEu3Ldj42X3GIkE4HBhXbEoZ8F89tMsUqO9s-uG1uWBk/s1600/macadamia.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 97px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQhz6-2bGizivgiQ0QIznzaBY-ytsBvK-uVuqt7OTu4f5FrcBVccMQt9e19ND42o3WcfyXYPoK9fk9tuhfYKeRTfv6aWl0mGrEu3Ldj42X3GIkE4HBhXbEoZ8F89tMsUqO9s-uG1uWBk/s400/macadamia.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5686945329783972898" /></a><br /><span class="Apple-style-span">Salam everyone! As usual, December will be the most busiest month since there'll be many celebrations and events. Same goes to myself, keep receiving orders every week. Especially on weekends from regular and new customers. Alhamdulillah, it was a pleasure to hear all the positive feedback from them, and being very supportive. I'll try to do the best and share all my favorite desserts to all of you, Insyaallah. </span><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Anyway, last 2 weeks Ive received an order from a friend, Sarah. She requested for a different flavor since chocolate, red velvet, cookies n cream, vanilla cakes are pretty common nowadays. So, I recommended a White Chocolate Macadamia Nut cake with White Chocolate cheese frosting to her. At first I doubt this cake will turned out very sweet since the recipe is using white chocolate, while I'm only prefer dark chocolate. But after it's all done, I can proudly say that this cake was absolutely divine! So, if you are seeking for dense, rich, moist and creamy cake texture, this would be perfect. Im glad that both of them enjoyed the cake. Thank you Sarah, I really appreciate your trust to try this new flavor. *hugs*</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Besides that, I also made Rainbow Cake for my new customer last week. It has been the most favorite cake nowadays after red velvet. Thanks for the order Sofia! </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">And finally, I also busy making macarons for several celebrations. Well, obviously we'll never get enough of these cute sweeties. hehe..</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Alrite, so here is the recipe that Im so excited to share with all of you:</span></div><div><h3 class="post-title" style="margin-top: 0.25em; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 4px; padding-left: 0px; font-weight: normal; line-height: 1.4em; color: rgb(204, 102, 0); background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><br /></span></h3><h3 class="post-title" style="margin-top: 0.25em; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 4px; padding-left: 0px; font-weight: normal; line-height: 1.4em; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">White Chocolate Mud Cake Recipe</span></h3></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">300g white chocolate (I use Valrhona Ivoire)</span><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">200g butter</span><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">250ml (1 cup) milk</span><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">165g (3/4 cup) caster sugar</span><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">2 teaspoons (10ml) vanilla extract</span><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">2 large eggs, lightly beaten </span><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">100g (2/3 cup) self-raising flour</span><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">150g (1 cup) plain flour</span><br /><br /><strong style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">Sour Cream and White Chocolate Ganache</strong></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">200g white chocolate</span><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">88g sour cream</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Directions:<br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">1) Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).</span><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">2) Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.</span><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">3) Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.</span><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">4) Add vanilla and eggs to chocolate mixture and stir until well combined. </span><span style="line-height: 20px; background-color: rgb(255, 255, 255); color: rgb(255, 255, 255); ">© exclusivelyfood.com.au</span><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">5) Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">6) Repeat with another cup of the chocolate mixture. </span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.</span></span></div><div><span class="Apple-style-span"><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">7) Pour mixture into prepared pan.</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">8) Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.</span><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">9) Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.</span><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">10) The cooled cake can be iced with the white chocolate ganache immediately (see directions below), or stored and then iced on the day of serving.</span><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">11) Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or uniced.</span><br /><br /><strong style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">Sour Cream and White Chocolate Ganache</strong><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">Melt white chocolate in a small saucepan over </span><em style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); ">very</em><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); "> low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px; ">*Note: I did not follow the original recipe which using sour cream and white chocolate ganache. I made White chocolate cream cheese frosting. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px; "><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px; ">Here's the original site for this recipe. You may find more details here: </span></span><a href="http://www.exclusivelyfood.com.au/2006/07/white-chocolate-mud-cake-recipe.html">http://www.exclusivelyfood.com.au/2006/07/white-chocolate-mud-cake-recipe.html</a></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Happy Baking and and have a great weekends!</span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 11px; line-height: 20px; "><br /></span></span></div>chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-19451566480707334532011-11-29T00:44:00.000-08:002011-11-29T01:31:13.480-08:00Today's special: Caramel Macarons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_7-NcUjqx89chVl5_8dshROlRis4s8hizcXoul-wD_7nSxc120Bl9HgDhjGoxm9dcVmhUcdhAu65nCwJufRjghvOyqq9oCL5pGxrfNgK6FHAbXPpHNq-0ywLU77aUTgF1rils5-7JWc/s1600/Untitledo.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 79px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_7-NcUjqx89chVl5_8dshROlRis4s8hizcXoul-wD_7nSxc120Bl9HgDhjGoxm9dcVmhUcdhAu65nCwJufRjghvOyqq9oCL5pGxrfNgK6FHAbXPpHNq-0ywLU77aUTgF1rils5-7JWc/s400/Untitledo.png" alt="" id="BLOGGER_PHOTO_ID_5680347272886552242" border="0" /></a><br />Today Im making caramel macarons for my regular customer (Alia). Nothing much to talk about macarons. Yes, they are very fussy to make. But once you're used to it, its not as hard as you think. You can even make it during rainy days. hehe..Well, practise makes perfect. So, in order to get a perfect macarons you need to have the patience and make sure all your ingredients are accurate. I also reccomend you to buy a digital scale. There's no such thing as 'agak-agak' in making macarons. Otherwise you macarons will turn into 'macawrong'! So, good luck!chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-33436066593858516062011-11-28T05:47:00.000-08:002011-11-28T07:03:06.175-08:00Wet Monday<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfP7YumTItuampC9QufEa7lhlkI1E2cKktJDUMnPkO98v476WpziriIZIV0FIIp-n3mZawEeERKPQbAxZfC-LbSFcNdlv6tkyI9m4qMvDh3XxmR9hDoX7YykgJ5GWxjqdJ827zIfONoY4/s1600/Untitledn.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 84px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfP7YumTItuampC9QufEa7lhlkI1E2cKktJDUMnPkO98v476WpziriIZIV0FIIp-n3mZawEeERKPQbAxZfC-LbSFcNdlv6tkyI9m4qMvDh3XxmR9hDoX7YykgJ5GWxjqdJ827zIfONoY4/s400/Untitledn.png" alt="" id="BLOGGER_PHOTO_ID_5680056762853891010" border="0" /></a><br /><br /><span style="font-family: trebuchet ms;font-family:arial;" >Its raining outside, and at the same time I was craving for something nutty that can go with milk. Since I have a big packet of rolled oats, so I decided to make a chocolate chip peanut butter (oatmeal) cookies. Eventhough Im not good in making cookies, I just told to myself to give it a try after I saw this recipe. Some say its not hard to make cookies. But as for me, making a perfect cookies aint easy. Especially soft and chewy cookies. This type of cookies are pretty rare in Malaysia, since we are only exposed with crunchy cookie texture.</span><br /><br /><span style="font-family: trebuchet ms;font-family:arial;" >My first attempt on soft and chewy cookies was from Martha Stewart's recipe. It was perfectly done including the taste. But then a nighmare happened when on my 4th attempt, was ended up with disaster! there's no more chewy, thin and the taste was also horrible. At first I thought it was measurement mistake, but after Ive been continuosly making them the result was still the same. they came out with many funny textures; too soft, fat and cakey. So in short, I dont know where's the mistake.</span><br /><br /><span style="font-family: trebuchet ms;font-family:arial;" >But anyway failures doesnt bring me down, I still have ample time to keep practicing on making this cookie. But one thing for sure, make sure all your ingredients are accurate! So, here's the recipe for today. I bet you wont regret making this cookies, because it has all the textures that I wanted; soft, chewy, and taste good!</span><span style="font-family: trebuchet ms;"> </span><span style="font-family: trebuchet ms;font-family:arial;" >It would taste better if u dip the cookie in a fresh milk. yumsss! enjoy!</span><br /><br /><strong style="font-family: trebuchet ms;">Peanut-Pecan Butter and Oatmeal Cookies</strong><br /><span style="font-family: trebuchet ms;font-family:arial;" > adapted from </span><a style="font-family: trebuchet ms;" href="http://www.bonappetit.com/recipes/2011/11/peanut-butter-pecan-and-oatmeal-cookies" target="_blank"><em>Bon Appetit</em></a><br /><br /><span style="font-family: trebuchet ms;font-family:arial;" >Ingredients:</span><br /><br /><span style="font-family: trebuchet ms;font-family:arial;" > ⅓ c smooth peanut butter</span><br /><span style="font-family: trebuchet ms;font-family:arial;" > ⅓ c pecans, toasted and cooled</span><br /><span style="font-family: trebuchet ms;font-family:arial;" > ¾ c flour</span><br /><span style="font-family: trebuchet ms;font-family:arial;" > 1 t baking soda</span><br /><span style="font-family: trebuchet ms;font-family:arial;" > ¼ t kosher salt</span><br /><span style="font-family: trebuchet ms;font-family:arial;" > ¾ c oats</span><br /><span style="font-family: trebuchet ms;font-family:arial;" > ½ c sugar</span><br /><span style="font-family: trebuchet ms;font-family:arial;" > ½ c brown sugar</span><br /><span style="font-family: trebuchet ms;font-family:arial;" > 1 stick butter at room temp</span><br /><span style="font-family: trebuchet ms;font-family:arial;" > 1 t vanilla</span><br /><span style="font-family: trebuchet ms;font-family:arial;" > 1 egg</span><br /><br /><span style="font-family: trebuchet ms;font-family:arial;" >Directions:</span><br /><br /><ul style="font-family: trebuchet ms;"><li>Combine peanut butter and pecans in food processor until smooth.</li><li>Whisk together flour, baking soda, salt and oats in a small bowl.</li><li>In a mixer, beat sugars and butter until light and fluffy. Add peanut butter mixture and vanilla, then the egg.</li><li>Add the dry ingredients and mix just to combine. Add chocolate chips if using.</li><li>Cover dough with plastic wrap and chill for three hours (if you can wait that long).</li><li>Scoop the dough onto cookie sheets and bake at 375 for about 10 minutes. They’ll spread so give them some room.</li></ul>chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0tag:blogger.com,1999:blog-2821386867339949938.post-39580534231160545272011-11-27T20:17:00.000-08:002011-11-28T07:04:06.186-08:00Happy Monday & Salam Maal Hijrah<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBR98su950gOKKBb76dRfWwuptMks200vOJhxyTO_glBA4Ff3Ol4rWRW1sMN9iQROd05NhZSXNlSnhrwJZwX-xTB88MQcko_fbN5LpymZcY1jXl5-D244lSWQEXXrj2Cv_1OZbgSknxQ/s1600/Untitled.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 119px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBR98su950gOKKBb76dRfWwuptMks200vOJhxyTO_glBA4Ff3Ol4rWRW1sMN9iQROd05NhZSXNlSnhrwJZwX-xTB88MQcko_fbN5LpymZcY1jXl5-D244lSWQEXXrj2Cv_1OZbgSknxQ/s400/Untitled.png" alt="" id="BLOGGER_PHOTO_ID_5679924406056006386" border="0" /></a><br /><br /><span style="font-family: trebuchet ms;font-size:100%;" >Hello everyone! This could be my first time blogging, as many people had requested to share recipes and my baking experience. So here, I decided to share them all to you! Basically, I dont have my own recipes (yet) as they are all adapted from many sources that've caught my attention. Well, the most attractive and cute dessserts would be my first choice to make an attempt!<br /><br />Talking about cute desserts, last Saturday I made an attempt to make sugar cookies. Im not a big fan of sugar cookies as they are only like other ordinary butter cookies and glazed with royal icing. But, I think this can be a perfect gift for wedding, baby shower..etc. So, I made a few research from the best recipe to the icing technique. And here's the result! not so perfectly done but the taste still good, which has light and soft texture.<br /><br />Due to my laziness and impatience to decorate the cookies, I use an instant Royal icing instead of follow Martha's recipe. Here's the recipe;<br /><br /><br /><span style="font-weight: bold;">Sugar cookies - </span></span><span style="font-family: trebuchet ms;font-size:100%;" ><span style="font-weight: bold;">Martha Stewart</span><br /></span><h2 style="text-align: justify; font-weight: normal; font-family: trebuchet ms;"><span style="font-size:100%;">Ingredients:</span></h2><div style="text-align: justify; font-family: trebuchet ms;"> </div><div style="text-align: justify; font-family: trebuchet ms;" class="item-list"><ul class="content-multigroup-group-ingredient"><li class="ingredient first"><span style="font-size:100%;"> 2 cups all-purpose flour</span></li><li class="ingredient"><span style="font-size:100%;"> 1/4 teaspoon salt</span></li><li class="ingredient"><span style="font-size:100%;"> 1/2 teaspoon baking powder</span></li><li class="ingredient"><span style="font-size:100%;"> 1/2 cup (1 stick) unsalted butter</span></li><li class="ingredient"><span style="font-size:100%;"> 1 cup sugar</span></li><li class="ingredient"><span style="font-size:100%;"> 1 large egg, lightly beaten</span></li><li class="ingredient"><span style="font-size:100%;"> 2 tablespoons brandy, or milk</span></li><li class="ingredient"><span style="font-size:100%;"> 1/2 teaspoon pure vanilla extract</span></li><li class="ingredient last"> <span style="font-size:100%;"><a style="color: rgb(0, 0, 0);" href="http://www.marthastewart.com/258601/royal-icing">Royal Icing</a>, optional</span></li></ul></div><div style="text-align: justify; font-family: trebuchet ms;"> </div><div style="text-align: justify;" class="recipe-section instructions"> <h2 style="font-weight: normal; font-family: trebuchet ms;"><span style="font-size:100%;">Directions:</span></h2> <div class="item-list"><ol style="font-family: trebuchet ms;" class="content-multigroup-group-steps"><li class="step first"><span style="font-size:100%;"> Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.</span></li><li class="step"><span style="font-size:100%;"> Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.</span></li><li class="step"><span style="font-size:100%;"> Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.</span></li><li class="step"><span style="font-size:100%;"> On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.</span></li><li class="step last"><span style="font-size:100%;"> Decorate with Royal Icing, optional.</span></li></ol><p style="font-family: trebuchet ms;"><span style="font-size:100%;"><br /></span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">And yesterday, I also made Chocolate Hazelnut cupcakes which was sooo fragrant and SEDAP! yea, I think you should try this recipe as well. Happy baking!</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;"><br /></span></p><p style="font-weight: bold; font-family: trebuchet ms;"><span style="font-size:100%;">Chocolate Hazelnut Cupcakes - </span><span style="font-size:100%;">(adapted from LOVE FOOD)</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">Ingredients:</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">3/4 cup butter, softened</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">Generous 1/2cup light brown sugar<br /></span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">2 large eggs, lightly beaten</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">2tbs chocolate & hazelnut spread</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">1 1/4 cups self-raising flour</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">scant 1/2 cup blanched hazelnuts, coarsely ground</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;"><br /></span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">For the topping:</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">5tbs chocolate & hazelnut spread (I use Nutella)</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">18 whole blanched hazelnuts</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;"><br /></span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">Directions:</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">Preheat the oven to 350F / 180C. Put 18 paper cases in 2 muffin pans</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">Put the butter and sugar in a mixing bowl and beat together until light and fluffy. Gradually beat in the eggs, then stir in the chocolate & hazelnut spread. Sift in the flour and, using a metal spoon, fold into the mixture with ground hazelnuts. Spoon the mixture into the paper cases.</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">Bake the cupcakes in the preheated oven for 20-25 minutes. or until risen and firm to the touch. Transfer to a wire rack and let cool.</span></p><p style="font-family: trebuchet ms;"><span style="font-size:100%;">When the cupcakes are cold, swirl some chocolate & hazelnut spread over the top of each cupcake and top wit a hazelnut.</span><br /></p><p style="font-family: trebuchet ms;"><br /></p><p><br /></p><p><br /></p><p><br /></p></div> </div><div style="text-align: center;"><br /></div>chokopopzhttp://www.blogger.com/profile/15336525875894774588noreply@blogger.com0