African Marble Coffee Cake

AFRICAN MARBLE CAKE
Source : Roshayati Johari @ RNet

INGREDIENTS :

250 g self raising flour
200 g caster sugar
300 g eggs - weigh without shells
1 tablespoon ovallate (cake emulsifier)
1 teaspoon baking powder
2 tablespoons condensed milk
50 g water
175 g butter - melted
coffee emulco

METHOD :

1. Beat all the ingredients EXCEPT melted butter and emulco. Beat on high speed till white, light and double the volume. Off the mixer.
2. Pour in the melted butter and fold using a rubber spatula till well mixed.
3. Divide into 2 portions. Add coffee emulco and brown food coloring into one portion. Mix well. Leave the other portion as it is.
4. Line a 20cm x 20cm baking pan with greasproof paper. Spoon 2 spoonfuls of plain batter onto the middle of the baking pan. Top it with 2 spoonfuls of brown batter. Repeat the process till all batter are used up. Make sure the batter is just half full as it will rise quite a bit.
5. Bake in a preheated oven at 180C for 45 minutes or till a skewer inserted into the center of the cake, comes out clean. Bake in middle rack.
6. Once baked, leave it for 5 minutes before removing the cake out of the baking pan onto the cooling rack. 
7. Enjoy.

1 Bowl Fruit Pastry Cake

1 BOWL FRUIT PASTRY CAKE

BAHAN-BAHAN :

226 gr tepung naik sendiri
160 g gula kastor
150 g salted hutter - dicairkan dan biarkan sedikit sejuk
3 biji telur Gred A
100ml Buttermilk @ Sour Cream @ Yogurt (Danish guna homemade Buttermilk. Caranya dibawah resepi ini)
1 sudu teh Vanilla Extract 
Parutan Lemon Zest dari 1 biji lemon (parut kulit yg kuning sahaja)
500g buah fresh yang kurang berair atau jika guna yg dalam tin keringkan buah sebelum digunakan, dihiris dan gaul dgn 2 sudu besar gula kastor.

CARA :

1. Preheat oven pada suhu 160°C. Gris baking tray saiz 9" dengan butter, dialas dengan parchment paper. Jika guna bekas kecil cake akan jadi tebal, tak cantik.
2. Dalam bekas, masukkan tepung naik sendiri, gula, melted butter, telur, lemon zest, buttermilk dan vanilla. Kaup balik menggunakan senduk kayu hingga semua rata dan sebati, jangan overmix, nanti cake tak moist.
3. Kemudian tuangkan ke dalam baking tray. Ratakan permukaan adunan cake
4. Akhir sekali ambil buah yg telah dipotong, gaul bersama gula halus, susun semua buah tadi atas adunan, jangan ditekan nanti senang tenggelam.
5. Bakar selama 40-50 minit, bergantung pada oven, hingga cake masak tapi jangan overbake.
6. Sejukkan diatas cooling rack.
7. Sprinkle dgn gula icing (optional)

NOTA: 1 Bowl Fruit Pastry Cake ini lebih sedap selepas semalaman. Untuk menyimpan, simpan dalam bekas kedap udara dengan suhu bilik. Kerana cake ini mengandungi buah-buahan, ianya akan bertahan selama 2-3 hari. (HOMEMADE BUTTERMILK: 1 sudubesar lemon jus dituang dalam measuring cup. Tuang fresh milk hingga bancuhan cukup 100ml, kacau rata. Biarkan 5-10 minit sebelum digunakan).

Blueberry Yogurt Chiffon Cake

BLUEBERRY YOGURT CHIFFON CAKE
Adapted from Rima @bisousatoi Oreo Blueberry Chiffon Cake recipe

Ingredients :

6 egg yolks
100g blueberry yogurt
150g flour
1 teaspoon baking powder
100g caster sugar
3g salt
100g corn oil

6 egg whites
1/4 teaspoon cream of tar tar
100g sugar
vanilla essence 
Purple food coloring

Method :

1. Preheat oven 170C
2. Whisk egg yolks with sugar till pale in colour. Add in yogurt and also oil. Add in your sifted flour, baking powder and also salt. Lastly add in purple colour. Set aside.
3. In another bowl, whisk egg white with cream of tar tar till foamy. Slowly add in sugar a little at a time and whisk till soft peak.
4. Scoop 1/3 egg white meringue and add to egg yolk mixture. Fold in gently. Once combined, pour your egg yolk mixture into meringue and continue to fold in gently and lightly. Once mixed, pour the mixture into a tube pan, NOT GREASED.
5. Bake it for 40 to 45mins. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.

CONGO BARS

CONGO BARS
Sumber 1 : @matgebu 
Sumber 2 : @71keroroyz 
Modified by : @ainazarina77

 BAHAN-BAHAN :

150g mentega
180g gula perang
 3 biji telur gred A
315g tepung naik sendiri
1 sudu kecil esen vanilla
1 cawan chocolate chip
1 cawan almond flakes

CARA :
1. Panaskan ketuhar 170° C. Alaskan tin 10" x 10" dengan greaseproof paper. Ketepikan.
2. Putar mentega dan gula hingga berkrim, tak perlu kembang sangat. Masukkan telur satu per satu dan esen vanilla. Putar sebati.
3. Perlahankan kelajuan kemudian masukkan tepung sedikit demi sedikit hingga habis.
4. Tambahkan 1/3 chocolate chips dan 1/3 almond flakes ke dalam adunan tepung dan gaul rata dengan menggunakan senduk kayu.
5. Tuang adunan ke dalam tin dan ratakan dengan spatula. Taburkan dengan lebihan chocolate chips dan almond.
6. Bakar selama 30 minit hingga masak. Sejukkan terlebih dahulu baru dipotong.

MARBLE CAKE

MARBLE CAKE
Sumber : Chef Asma via Azlita Masam Manis 

Bahan A

250g majerin Planta
50g mentega (ma guna Buttercup je)
150g gula halus atau gula kastor
100g gula icing - diayak

Bahan B 

250g telur ~ Tanpa kulit
1/4 sudu teh esen vanilla

Bahan C

250g tepung gandum
1 sudu teh baking powder
- Satukan bahan ini dan ayak

Bahan D

2 sudu besar serbuk koko

CARA :

1. Satukan bahan A dalam mixer. Putar adunan bahan A hingga creamy atau putih pucat. (Mama pukul manual je).
2. Masukkan telur satu persatu dan terus putar hingga sebati.
3. Tambahkan esen vanilla dan gaul rata.
4. Tuangkan tepung yang sudah di ayak sedikit demi sedikit dan pukul dengan speed perlahan.
5. Bahagikan adunan kepada 2 bahagian sama banyak. Campurkan 1 bahagian dengan serbuk koko. Kacau sebati.
6. Alaskan tin 7 x 7 inci dengan greaseproof paper. Sudukan 2 sudu besar bancuhan putih di tengah-tengah. Kemudian sudukan 2 sudu besar bancuhan koko di atas bancuhan putih tadi. Ulang proses ini hingga habis adunan. Hentakkan sekali loyang di atas permukaan rata.
7. Bakar di dalam ketuhar yang telag dipanaskan terlebih dahulu pada suhu 170°C selama 50 minit atau sehingga kek masak. Suhu dan tempoh membakar kek mungkin berbeza. Kenali ketuhar anda.

Orange Marbled Butter Cake

ORANGE MARBLED BUTTER CAKE
Posted by MamaFaMi
Adapted from : Azie Kitchen

Ingredients :

250g butter
250g self-raising flour
180g castor sugar
4 dos eggs
1/2 cup fresh milk
½ tablespoon orange rind
1½ tablespoon Sunquick
Orange food colouring

Method :

1. Line a 9 inch baking tin with greaseproof paper. Set aside.
2. Cream butter and sugar till light and fluffy.
3. Lower the mixer speed and add egg one at a time, alternately with flour.
4. Add in orange rind, sunquick and milk. Cut and fold till well mixed.
5. Divide the batter into two portions. Add food colouring in one portion and leave the other one as it is.
6. Spoon 2 tablespoons of plain mixture onto the centre of the tin. Top it with 2 tablespoons of orange batter. Repeat till all the batter is used up.
7. Bake in preheated oven at 180 C for 40 minutes or till a skewer inserted in the center comes out clean. Let the cake stay for about 5 minutes in the tin before removing it onto a wire rack to cool.
8. Enjoy!

Have a nice day!

Pandan Butter Cake (A Keeper)

PANDAN BUTTER CAKE (A Keeper)
Adapted from : Rima

Ingredients :

250g butter
200g sugar
4 eggs
250g plain flour
5g baking powder
100ml milk
50g popoy seeds (i omit. Instead, I added chocolate rice/vermicelli)
1/4 tsp pandan essence
Apple green food coloring

Method :

1. Preheat oven to 170C, greased and line a 7" baking pan. I used 2 loaf foil pans.
2. Beat butter and sugar till creamy.
3. Add in eggs, one at a time, beating well after each addition.
4. Fold in sifted flour and baking powder.
5. Stir in fresh nilk, mix to form batter.
6. Add a teaspoon of flour into the chocolate rice and stir to coat. Pour the chocolate rice into the batter and fold to mix.
7. Pour the batter into prepared pans. Bake it in oven for 40 - 45 minutes or until cooked

Coconut Cake (A keeper)

COCONUT CAKE
Source 1 : Chef Khairi Mansur
Source 2 : Noor Abd Rahim

Ingredients :

1½ cups flour
1 teaspoon baking powder
3 large eggs
½ cup coconut milk
3 tablespoons condensed milk
Yellow food coloring
1½ teaspoon vanilla extract
1 cup butter (250g) - room temperature
¾ cup caster sugar
1/4 cup Desiccated coconut
Green food coloring
Pink food coloring

Method :

1. Sift together flour and baking powder. Set aside.
2. In another bowl, add eggs, coconut milk, condensed milk, yellow food coloring and vanilla extract. Whisk together. Set aside.
3. In a mixing bowl, beat butter and sugar till light.
4. Pour in half the eggs mixture. Add half the flour.
5. Pour in the balance of egg mixture. Then fold in the rest of the flour.
6. Divide the desiccated coconut into two portion. Add a tint of food coloring to each portion. Stir to mix well.
7. Pour the colored desiccated coconut into the cake batter. Cut and fold.
8. Pour into the prepared greased tin.
9. Bake in a preheated oven at 180C for 45 minutes or till done.

Note :

I don't have desiccated coconut at home. So I airfryed the freshly grated coconut to dry them.

Have a nice day!

Ondeh-Ondeh Cupcake

T.H.E R.E.C.I.P.E

ONDEH-ONDEH CUPCAKES
Posted by MamaFaMi
Source : Sharmeee

Pandan Cupcakes :
Ingredients :

1 1/2 cups plain flour

1 1/4 teaspoons baking powder

1/2 teaspoon salt

3/4 cups caster sugar

125g unsalted butter at room temperature

2 tablespoons real pandan extract (I used green food colouring and pandan essence)

2 eggs

1/2 cup fresh milk

Method :

1. Preheat oven to 180 deg C.

2. Sieve flour, baking powder and salt through a fine sieve. Set aside.

3. Beat butter and sugar together until white and fluffy.

4. Add in eggs, one at a time.

5. Add flour mixture, alternating with milk and the pandan extract.

6. Scrape down the sides of your mixing bowl and beat for another minute or two until the batter is well incorporated.

7. Divide the batter equally into a muffin tin that has been lined with cupcake liners.

8. Bake in the oven for 15 to 17 minutes, or until a skewer inserted comes out clean.

9. Ensure that the cupcakes are cooled down to room temperature before you core and fill them.

Pandan gula melaka filling :

Ingredients :

200g gula melaka, cut into smaller pieces

150ml water

1/2 cup desiccated coconut (I used freshly grated coconut)

1 piece pandan leaf - knotted

Method :

1. In a pan, add the water and pandan leaf to the gula melaka and let it simmer on the stove for about 10 minutes, or until all the sugar has been dissolved and the sugar solution thickens.

2. Let cool to room temperature before adding the desiccated freshly grated coconut and mix it well.

* Coconut Whipped Cream :

Ingredients :

1 cup heavy whipping cream

1/4 cup caster sugar

1 teaspoon vanilla essence

1 cup desiccated coconut

Method :

1. Beat whipping cream with sugar and vanilla on medium high until stiff peaks.

2. Gently fold in the desiccated coconut into the cream.

To assemble, core the cupcakes, then fill in with the filling and pipe the coconut whip cream on top as desired.

* Real Pandan Extract :

Ingredients :

1 huge bunch of pandan leaves, cut into smaller pieces

1/2 cup water

Method :

1. Blend the pandan leaves and water together in a blender.

2. Strain the pandan juice through a fine sieve, or a cheesecloth if you prefer.

3. Squeeze out as much juice as you possibly can.

NOTE :

1. I didn't do the coconut whipped cream. I just pipe the readymade whip cream in the can.

2. I didn't add the coconut into the whip cream. Instead I sprinkle the freshly grated coconut on top of the whip cream.

3. I didn't do the pandan extract. I just used the pandan essence and green food coloring.

Have a nice day!

Chocolate Sponge Cake (Sis Juncupcakekasih)

CHOCOLATE SPONGE CAKE
Posted by MamaFaMi
Source : Sis Jun

Ingredients :

A:

250 g eggs
125 g caster sugar
110 g cake flour
15 g cocoa powder
50 ml fresh milk
15 g ovallete
65 g corn oil

B:

1 tsp vanilla essence
65 g corn oil

Method :

1. Line and grease 9" cake tin.
2. Preheat oven at 180°c
3. In a mixer whisk at high speed all the ingredients A. Mixture should be thick and fluffly
3. Turn to low speed and add in ingredients B and mix until just combined.
4. Pour batter into cake tin and bake for 35 - 40 min.
5. Invert cake for 5 min before turning over to cool completely.
6. Slice cake into two.
7. Spread the frosting and add on fresh fruits or anything to your liking on top.

Note :

1. I used a three 6 inch pan to do the cake. Makes a one tall cake, huhuhu... luckily it stayed intact by the time it reached it's destination. Hahaha....
2. I used THIS BUTTERCREAM RECIPE
3. I used fresh mangos.

Thanks kakak for the photo

Have a nice day!

Phillips Airfryer Red Velvet Cupcakes

T.H.E R.A.M.B.L.I.N.G.S

Remember this entry where I said I just could not decide between Phillips Airfryer and Tefal ActiFry. Well actually I didn't have to wait that long before I was shown what to choose. That very same day, after posting the entry here, I went downstairs to fold the clothes. My hands simply took the TV remote control and turned on the TV. And what channel sould be showing that time, but the Go Shop Channel. And what do they HAPPENED to be promoting that time? Yes... Phillips Airfryer! I guess my prayers been answered.

And for the first experiment, this is what I had tried.... I've reduced the baking time and the cupcakes were moist enough.

T.H.E R.E.C.I.P.E

RED VELVET CUPCAKES
Posted by MamaFaMi
Source : Phillips Airfryer Recipes

Ingredients :

1 1/2 cups flour
1 1/2 teaspoons cocoa powder
1/4 teaspoon salt
125g butter
1 cup sugar
1 teaspoon vanilla essence
2 eggs
1 tablespoon red food coloring
3/4 cup buttermilk (fresh milk mixed with 1 tablespoon vinegar)
3/4 teaspoon baking soda + 1 teaspoon vinegar

Method :

1. Sift flour, cocoa powder and salt into a bowl. Set aside.

2. In a mixing bowl of a cake mixer, beat butter, sugar and vanilla until combined.

3. Beat in the eggs, one at a time, beating after each addition.

4. Add in the red food coloring.

5. Alternately add flour mixture and buttermilk to egg mixture. Stir until combined.

5. Mix baking soda and vinegar. Add to batter, beat just until combined.

6. Scoop the batter into the prepared muffin cups lined with papercups to about 2/3 full.

7. Place the cups onto the Airfryer's basket.

8. Preheat the Airfryer to 160C.

9. Bake for 11 minutes. Remove from Airfryer and let it cool completely.

10. Decorate with icing of your choice.

Have a nice day!

Soft Marble Cake

T.H.E R.A.M.B.L.I.N.G.S

My dear hubby can be funny at times. Yesterday, when he came back from the office, he said to me, "YOUR COUNTRY IS HOT". I was like... huh? And I asked him, who said that to you. He looked at me and said, "I am saying it to you". Hahahaha.... I asked him back," So my country is not the same as your country? Where do you come from? Malawi? Sri Lanka? Bangladesh?" He just laughed! And why is Bangladesh mentioned here? Because I remembered a friend of mine, the wife of hubby's friend once called Mr Hubby, Shah Rukh Khan! Hahahahaha... what a joke!

But these few days it's been really hot. With me fasting, making it more challenging. But this morning, this mad lady did gardening after hanging out the clothes to dry. Once done, she was sweating all over. Can't rush for the aircond in the room as she had to go file-hunting, instructed by the Big Boss aka Mr Hubby. It wasn't easy to find something that is not under your control. But alhamdulillah at last I managed to find it. And guess what, it all ended up with two nicely arranged cupboards.

T.H.E R.E.C.I.P.E

SOFT MARBLE CAKE
Posted by MamaFaMi
Source : Puan Zaharah

Ingredients :

8oz butter (i used Planta Margarine)
4 tablespoons condensed milk (I used SAJI brand)
1 teaspoon vanilla essence
6 eggs (separate the egg whites and yolks)
5oz castor sugar
6oz flour
1 teaspoon baking powder
2 tablespoons cocoa powder

Method :

1. Cream butter, condensed milk and vanilla essence. Set aside.

2. Beat the egg whites to soft peaks. Lower the mixer's speed and add sugar a little at a time till finish.

3. Add egg yolk one at a time. Continue beating.

4. Add in the butter mixture into the egg mixture. Mix well.

5. Cut and fold flour into the batter. Divide the batter into two portions. Add cocoa powder into one portion and leave the other as it is.

6. Line the base of the baking tin with a greaseproof paper. Grease with a bit of margarine on the base as well as the sides.

7. Spoon 2 tablespoons of plain mixture onto the centre of the tin. Top it with 2 tablespoons of cocoa mixture. Repeat this about 4 times. Then spoon only 1 tablespoon of each mixture till done.

8. Bake in a preheated oven at 180 C for 40 minutes or till a skewer inserted in the center comes out clean. Remove the tin from the oven. Let it cool for 5 minutes before removing the cake to cool on a wire rack.

Have a nice day!

Moist Banana Cake with Cheese

T.H.E R.A.M.B.L.I.N.G.S

As promised in my previous entry, today I will reveal the mystery of the missing bananas. Hehehehe....

When Fatin was at home during her semester break, she had asked for Banana Split. And as we all know, Banana Split is quite expensive and not that I can't assemble it myself. So being a stingy-in-a-good-way mom, I told her lets make our own Banana Split which she gladly agreed to because she is as stingy-in-a-good-way as the mom ...ke manakah tumpah kuah kalau tak ke nasi kannnn... jangan tumpah atas meja pulak, bazir!! Hahaha! We bought the ingredients but didn't find time to assemble our banana split. As days passed by, the bananas were way too soft to be assembled as banana split. In order not to let them go to waste, I've transformed those bananas into this lovely cake. And guess what, this recipe was shared by two guys! Talented guys! Thank you Mat and Syafiq. You guys are awesome! The cake is soft, moist and lovely. Worth trying.

So, the mystery is solved. I rest my case :D

T.H.E R.E.C.I.P.E

This post is linked to the Little Thumbs Up (March 2015 - BANANA) event organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY)  and hosted by Faeez of BitterSweetSpicy

MOIST BANANA CAKE WITH CHEESE
Posted by MamaFaMi
Source 1 : Che Mat Gebu
Source 1 : Syapex Kitchen

Ingredients :

60g soft brown sugar
1/4 teaspoon salt
1 teaspoon ovalette (sponge cake stabilizer/Quick 75)
3 large eggs
125g ripe bananas - mashed
a few drops of Banana Essence
115g flour *
1 teaspoon bicarbonate of soda* (sift together)
120 ml corn oil (you may use melted butter)
2 ripe bananas - diced
1/4 cup shredded cheddar cheese

Method :

1. Pre heat oven at 175 C. Grease an 8 inch round baking tin with butter. Place a greaseproof paper on the base of the tin and grease the paper as well. Set aside. *I used 2 rectangle aluminium foil casing.

2. Beat soft brown sugar, salt and ovalette till well mixed.

3. Add in eggs and beat at high speed till thick and creamy (the consistency of sponge cake mixture). Reduce the speed and add in mashed bananas and banana essence. Continue beating till mixture is well mixed.

4. Add sifted flour and baking powder, a little at a time. Mix using a spatula.

5. Pour in the corn oil (melted butter), mix well.

6. Finally cut and fold the diced bananas and shredded cheddar cheese.

7. Pour into the prepared tin and sprinkle more cheddar cheese on top.

8. Bake for 45 minutes.

9. Once done, remove from the oven. Leave the cake in the tin for about 5 minutes or so before removing it onto a wire rack to cool. Ready to serve. Enjoy!

Have a nice day!

Vanilla Butter Cake

VANILLA BUTTER CAKE
Posted by MamaFaMi

Ingredients :

250g butter, soften
230g castor sugar
4 eggs
2 teaspoons vanilla essence
450g self raising flour
250ml fresh milk (I used Dutch Lady Full Cream Milk)
Chocolate chips

Method :

1. Preheat oven at 180 C. Bursh a deep 20cm round cake tin with melted butter or oil, line base and side with paper, grease paper. (I used foil, so no greasing is necessary)

2. Using electric beaters, beat butter and sugar in a mixing bowl until light and creamy.

3. Add eggs gradually, beating mixture thoroughly after each addition. Add essence and beat until combined.

4. Using a metal spoon, fold in sifted flours* alternately with milk. Stir until ingredients are just combined and the mixture is almost smooth.

5. Pour mixture into the prepared tin, smooth surface. Sprinkle with chocolate chips.

6. Bake for 45 minutes or until skewer comes out clean when inserted in center of cake.

7. Leave in tin for 10 minutes before turning onto wire rack to cool.

Note : If you wish to make a marble top cake, just reserve 4 tablespoons of the batter and a add a tablespoon of cocoa powder. Mix well. Spoon a few dollops of cocoa batter onto the vanilla batter and 'scribble' using a skewer.

Have a nice day!

Lemon Cupcakes

LEMON CUPCAKES
Posted by MamaFaMi
Source : Laura Vitale

Ingredients :

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter at room temperature
2 eggs
1/4 cup fresh milk
1/4 cup sour cream (I used plain yogurt)
2 teaspoons freshly grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla essence

Frosting :

2 tablespoons unsalted butter at room temperature
1 cup cream cheese, at room temperature
1 teaspoon lemon zest
1 1/2 teaspoons lemon juice
1/2 teaspoon vanilla essence
1 1/4 cups confectioner sugar (icing sugar)

Method :

1. Preheat the oven to 350 F / 175 C, line a 12 piece cupcake tin with liners and set aside.

2. In a small bowl, whisk together the flour, baking powder and salt, set aside.

3. In a large bowl, using a hand help whisk or you can do this in a big standing mixer, cream together the butter and sugar, add the eggs and incorporate well.

4. Add the sour cream, milk, lemon zest and lemon juice and mix until its all well incorporated.

5. Add the dry ingredients to the wet and mix them in to combine but make sure you don’t over mix.

6. Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.

For the frosting :

1. In a large bowl using a hand help whisk, cream together the butter and cream cheese. Add the remaining ingredients and mix until you have a creamy frosting.

2. Pipe or spoon on each cupcake and enjoy!

Have a nice day!

Reduced-Fat Chocolate Cake

Last Wednesday was Najib's birthday. Najib is Suryani's youngest brother. Hahaha... macamlah korang kenal siapa Suryani dan Najib kan? Tak apalah, saja nak cerita. Mama kan peramah! When I wished him Happy Birthday via whatsapp, he had asked me for a cake. I told him, cake is not healthy, don't you think so? Hahaha... Najib is very particular with his food intake eversince he joined the Jom Kurus programme. That programme really worked for him not only because it is a good programme but also because of Najib's determination and effort that he had put in. Well done Najib. Keep it up.

That afternoon, after my sister went home, I googled for a recipe under HEALTHY CAKES (does this really exist? Hahaha). I came across plenty of recipes. Ooooo they do exist!!! Hahaha. Chose this one because I have all the ingredients at home except for the raspberries. So I whatsapped Suryani, if she wants to go to Pasar Malam. Didn't mention to her about me baking the cake. She said yes, to my relief. After work, she dropped by my place and we went to the pasar malam and bought some mangos. So that explains the mangos on top of the cake.

Made slight changes to the recipe though. And I must say that the fat in the cake that I've baked is not totally reduced! Hahaha...

REDUCED-FAT CHOCOLATE CAKE
Posted by MamaFaMi
Source : Liz Macri

Ingredients :

1/2 cup reduced-fat milk (I used low fat milk)
1 1/2 cups caster sugar (I wouldn't mind reducing it to 1 1/4 cup)
120g reduced-fat margarine spread (I used buttercup)
1/4 cup cocoa powder, sifted
1/2 teaspoon bicarbonate of soda
1 1/2 cups self-raising flour
2 eggs
Fresh raspberries, to serve (I replaced with mangos)

Chocolate icing :

1 cup icing sugar mixture
2 tablespoons cocoa powder
20g reduced-fat margarine spread
2 tablespoons boiling water

Method :

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.

2. Place 1/2 cup cold water, milk, sugar, spread, cocoa and bicarbonate of soda in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to medium-high. Bring to the boil. Remove from heat. Cool for 15 minutes.

3. Add flour and eggs. Whisk until smooth. Pour mixture into prepared pan. Bake for 40 minutes or until a skewer inserted in centre comes out clean. Stand cake in pan for 10 minutes. Turn cake, top side up, on a wire rack to cool.

4. Meanwhile, make icing Sift icing sugar mixture and cocoa powder into a bowl. Add spread and boiling water. Stir until smooth. Spread over top and side of cake. Top with mangos. Serve.

Note :
I find the icing a bit too sweet. But the mangos did balace the taste.


Have a nice day!

Vanilla Cupcakes (Laura Vitale)

T.H.E R.A.M.B.L.I.N.G.S

Been missing again mama? Yes, OBVIOUSLY!! Hahaha...

First of all, everytime I sit infront of the PC, trying to update my blog, I tend to go here and there in the cyberworld. By the time I am done (more or less forced to be DONE) I am tired. And to make things worst, the line is sometimes playing hide and seek with me. So yes...bye bye cyber world and hello shut down button!

Secondly, I was trying hard, very hard indeed to finish reading another book. Oh gosh... I had such a hard time! Too many conflicts which is very hazardous to me. Imagine, I have to recite " LA ILAHA ILLA ANTA SUBHANAKA INNI KUNTU MINAZ ZALIMEEN" over and over again when it comes to the mother's part. And when I came to the ex-wife's part... all that came to mind was the TANAH KUBUR series on Astro Oasis and Astro Maya HD. I hope I won't have to wait that long to start reading another book because at the moment, I am still feeling tired! I was done reading that book 2 days ago....

Thirdly... hadn't been spending much time in the kitchen... and the rest, you do understand right? Hahaha....

T.H.E R.E.C.I.P.E

VANILLA CUPCAKES
Posted by MamaFaMi
Source : Laura Vitale (episode 61)

Ingredients :

1 cup granulated sugar
1 stick butter, softened (125g)
2 eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
1/8 teaspoon salt
1 1/3 cups all purpose flour
1/3 cup fresh milk (I used Nestle)

Frosting
Enough strawberries

Method :

1. Preheat your oven to 350 degrees Farenheit or 175 degree celcius. Line your cupcake tin with liners and set aside.

2. In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the eggs and vanilla and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn’t mixed.

3. Scoop the batter into your lined cupcake tin, make sure its only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.

4. Decorate as you please. Ready to serve. Enjoy!

Have a nice day!

Chocolate Chip Muffins (Laura Vitale)

T.H.E R.A.M.B.L.I.N.G.S

Last Tuesday, I was feeling down due to something which I can't get out of my mind. And yesterday I was still like that in the morning. But I said to myself, I've done my part and the rest is up to Allah to decide whether I am in the wrong or otherwise. Having said that, I told myself, I just have to snap out of this situation. I can't be down forever.....

So I turned to Miss Phillips who is forever there for me, in good times and in bad, in sickness and in health (eh...dah macam bunyi orang kahwin lak!)...for comfort. She is my stress theraphy. I dated her for like 7 hours yesterday, enjoying each and every minute of it. I ended up with two big empty baskets and two wardrobes full of ready to wear clothes. #feelingblessed

Erk... by the way, if anyone is wondering who this lovely Miss Phillips is, well, she is my Steamed Iron, which I love dearly.

T.H.E R.E.C.I.P.E

Here comes MamaFaMi 'ransacking' through Laura's kitchen again. This time I followed exactly her recipe, even the temperature of the oven and it turned out lovely. Thanks again and again Laura for the lovely recipe. Not only it is effortless to do but also, the muffins are yummy. The sweetness is just right!

CHOCOLATE CHIP MUFFINS
Posted by MamaFaMi
Source : Laura Vitale (episode 90)

Ingredients :

2 cups of flour
1 tablespoon of baking powder
1/2 teaspoon of salt
1/8 teaspoon of ground cinnamon
1 12 oz bag of Milk Chocolate Chips (I just chuck in as much as I like)
2/3 of a cup of whole milk (I used Nestle full cream milk)
½ cup of melted butter
2 tablespoons of sour cream (I used plain yogurt)
2 eggs
1/2 teaspoon of vanilla extract
1/3 cup of granulated sugar
1/3 cup of brown sugar

Method :

1. Preheat your oven to 400 degrees Farenheit (200 degree Celcius). Line a 12 cup muffin tin with liners and spray the edges with non stick cooking spray, set aside. Since I don't have a non stick cooking spray, I just brush the edges with some cooking oil. Works just fine!

2. In a small bowl mix together the first 4 ingredients and set aside.

3. In another small bowl add the chocolate chips and half a cup of the dry ingredients mix and toss to make sure each piece of chocolate chips are coated in the flour mixture.

4. In a large bowl mix together the remaining ingredients until combined. Add the dry ingredients and just mix to combine but not over mixing. Using a spatula fold in the chocolate chip mixture and make sure they are evenly spread out through out the batter.

5. Using a large ice cream scoop, divide the batter evenly in the prepared muffin pan.

6. Bake for 15 to 18 minutes or until a toothpick inserted in the center of the muffin comes out clean. I baked mine for 20 minutes.

Have a nice day!