It won't be long now......

2 days down...... I don't even wanna know how many more till freedom.

By the way, this post is dedicated to a special friend of mine Wen 'Penguin' Yuin, who told me in school today that my blog was dead. ;-) Anyways, SPM has been really sapping me dry, and quite frankly, I can't wait for it all to be over. In the meantime however, I still have to slog at subjects I can't say I really like*coughmoralcough*. But I'm allowing myself a bit of blogging time today, so here's a recipe that I used a while ago and have been meaning to share.

Flourless Chocolate Cake

~200 g semi sweet chocolate
~2/3 cups sugar
~6 eggs
~100 g butter, softened
~pinch of salt
~1/2 cup cream, whipped to stiff peaks.

1) melt chocolate over a bow of simmering water and let cool.
2) beat together butter and sugar and salt till light and fluffy.
3)beat in eggs one at a time, the mixture should thicken by the time all the eggs are beaten in.
4)GENTLY fold in the whipped cream.
5) pour into an 8-inch round cake pan, that has been buttered and lined or floured. Cover this with a sheet of aluminium foil 6) put the set up into another bigger pan that will still fit in your oven. 7)carry the lot and place in a 160'C oven. 8) pour hot water into the 2nd pan till it fills up halfway.
9) bake for 1-1 1/2 hours.
10) when you take it out, the middle of the cake will be a wee bit jiggly, don't worry about that. Take the cake pan (the one with the cake in it) out and wipe the bottom dry. Let it cool on a wire rack.
11) chill for 3hours-overnight.
12) Turn out onto serving plate, and go straight to heaven. :-D

I know the purple part seems a bit fiddly, but don't worry, it's actually REALLY simple. You're basically just putting your cake pan, into ANOTHER cake pan filled with water. This helps everything cook evenly. And OH MY CUPCAKE is it worth it.

I took one bite out of this baby and I...oh.....I mean I......aaaahhh......I actually......oh yeeeesss..... I.....nearly......GOD....

Let's just say I had to have a moment alone after the first bite. ;-)
Happy baking!

So sorry...

Ok, this isn't an update, atleast not a proper one. Just wanted to let you all know that SPM will be over and done with soon, so I'll be back uploading recipes, just like old times ;-)
*chanting*
*Dec8thDec8thDec8th*
Also, I've just joined 'The Daring Kitchen'
http://thedaringkitchen.com/
and am waiting approval. Basically, it's a group of people all over the world who come together via the internet and bake/cook (depending if you're a 'daring baker' or a 'daring cook') using a particular recipe.
I'M SOOOO EXCITED!!
I think I'll be approved in December, so I bet it'll be Christmas themed!!
CAN'T WAIT!

My 17th Birthday!!

Old much? LOL
;-)

It's a little late, but I turned 17 last Saturday!!!And since I'd been wanting to do it for AGES, I had myself a picnic. You know, just a few friends in the park with some good food....Ok...maybe not SOME good food, we had Quite a bit.

~ Mee hoon
~Tuna Sandwiches
~Cinnamon buns


~Chocolate chip cookies

~Scones
~Sausages
~Prawn Wan tan
~Mashed potatoes
~Grapes
~Longans
~COKE (by Sulu's request)

So, I rounded up a few people to come and makan with me at Taman Jaya. A big THANK YOU to:
+Auretta
+Shekinah
+Sulekha
+Stephanie
+Ashqinn
+Kimberly
+Kate
+Debbie
+Inessa
+Mayuri

XD XD Sorry you guys, you know that when you're my guest, you're BOUND to be stuffed. I'm just glad you all left full and bursting to the brim
Eventhough some of you could afford to eat dinner that day.
*grumpy*

Thanks so much for taking the time to come and spend time with me. Anybody up for round 3 soon? I was thinking Pizza and creme brulee.....


Till we can do it ALL over again,
SEE YA!!!
:-)














You CANNOT break up this set, they're like Wedgewood China. :)


*All photos courtesy of Kate Ng and Stephanie Boey,

I'm back ;-)

Holidays have started!!! I've actually been baking quite a bit, but haven't had time to post anything up. So, here's a recipe for you lot:

Carrot Cupcakes with Cream Cheese Icing

CAKE
~100g brown sugar
~175g salted butter
~2 large eggs
~225g all purpose flour
~3/4tsp sodium bicarb
~1tsp cinnamon
~pinch of salt
~1/3 cup yogurt
~2 carrots, grated
~1 cup sultanas, soaked in hot water for 15 minutes and drained
~200g walnuts, roasted and chopped up.

ICING*
~250g philly cream cheese
~1 cup icing sugar
~juice of 1/2 a lime


+ Beat the sugar and butter together till smooth then beat in the eggs.
+Sift the flour, sodium bicarb, cinnamon and salt into the mixture and stir till just moistened.
+Fold in the yogurt, carrots, sultanas and walnuts.
+Divide out into cupcake cases, filling them up 3/4 of the way.
+Bake in a 200'C oven for 15-20 minutes, or until cupcakes are done.
+ Cool.

=Beat the cream cheese till smooth.
=Fold in the icing sugar and lime juice.
=Decorate.

*This icing is going to be soft and gloopy. Don't expect to be able to pipe roses with it. On the bright side, It's GOOD!

Scones.

Have no fear of perfection - you'll never reach it.
~Salvador Dali.


Scones.

~1 cup sultanas
~3 cups all purpose flour
~3 and 3/4 tsp Baking Powder
~3 pinches of salt.
~2 tbsp castor sugar
~100g butter (softened, but not melting)
~3/4 cup buttermilk (1/2 cup milk+ 1/4 cup yogurt)

~Soak the sultanas in hot water.
~ Sift the flour, B.P and salt together into a large bowl. Stir in sugar.
~ Rub in the butter. You know it's done when the mixture looks like damp sand.
~ Drain the sultanas. Make a well in the center of your dry ingredients.
~Pour the buttermilk and raisins into the cavity. Mix gently. Overmixing can lead to hard and tough scones. It's ok if not all the flour mixes in. Just use your hands to mush the dough as much dough in as possible. But don't work it too much.
~Tumble the dough onto a lightly floured surface. Form into a long log, Cut of wedges of the dough and place on a greased or lined baking sheet.
~Place the batch in an oven that has been preheated to 180'C. Bake for about 15-20 minutes.

*To be eaten with jam and whipped cream or butter. :-P

<= Isn't it adorable? I got it at the Jaya 33 flea market for RM8.90! Now I just need to find something to iron it onto... I was thinking maybe a vintage polka dot or striped print?

Peanut Butter cookies.

Ok, ok....I'm sorry, I know I haven't been around for a long, long while, but some peanut butter cookies to make up for it? ;-)

Peanut Butter Cookies
~ 1/2 cup butter ~ 1/2 cup peanut butter
~ 1 egg ~ 1/2 tsp vanilla
~ 1 and 1/4 cups all purpose flour ~ 1/2 cup castor sugar ~ 1/2 cup packed brown sugar ~ 1/2 tsp baking soda ~ 1/2 tsp baking powder
***
~ sugar (optional)

Preheat oven to 190'C

1) Using an electric mixer, beat the first two ingredients together till smooth.
2) Still with that mixer, beat in the next two ingredients till well blended
3) Combine all the dry ingredients in a medium bowl ( except the extra sugar at the end) , you don't have to sift them if you don't want to. ;-P
4) Beat in as much of the dry mix as you can with the electric mixer. Just stir in the rest with a spoon, no biggie.
5) Dough, done. You can throw it in the fridge for a while if it's too soft to work with.

6) If using, spread the sugar out on a shallow plate. Get out your dough and roll it into 1 inch sized balls. roll these balls in the sugar first OR just plonk them onto a UNGREASED baking sheet with an inch of room in between. Flatten with the prongs of a fork in the usual crisscross pattern.
7) Bake for 7-9 minutes, or until lightly browned. Cool, enjoy.

Gimme, Gimme, GIMME!!!!

........ Be still my heart.