Sunday, January 20, 2013

Strawberry jam Scone Ring

Strawberry Jam Scone Ring
Nothing goes better with a pot of afternoon tea than scones made to a traditional recipe. This easy recipe is adapted from Easy Baking,The Australian Women's Weekly ,which the original recipe called Plum Jam Scone Ring and I used the strawberry jam instead . These scones came out light and fluffy, and the aroma of fresh baked goodness filled my home. (Hubby had 3 servings!!)
300g Self Raising Flour-sift
1Tbsp Caster Sugar
30g butter-chopped coarsely
3/4 cup(180ml) milk
1 egg yolk
1/4 cup Strawberry Jam(whoaho... I used my homemade jam...less sweet :))
1/2 cup raisins -coarsely chopped
1 Tbsp icing sugar-for dusting
1-Preheat oven to 180C fan force or 200C.Line oven tray with baking paper
2-Mix (A) in a bowl and rub in butter until it resembles crumbs
3-Add in combined  (B) -use knife to cut milk mixture through flour mixture to make soft and sticky dough.Turn dough onto floured surface;knead lightly until smooth.Roll dough into 30cm x 40cm rectangle.
4-Spread jam over dough;sprinkle with raisins.Roll dough firmly(but not too tightly) from one long side;place log onto baking tray.Curve the log to form ring ; press ends together to seal.Cut around outside of ring at 4 cm intervals.Cutting all the way down to the tray but not cutting all the way through to the inside of the ring.
4.Bake for 30 minutes( I baked fo 25 mins only).Serve warm dusted with sifted icing sugar.
Happy surely will satisfy your tummy :))

Friday, January 18, 2013


I baked this small pavlova recently for my pregnant neighbour and also to bid farewell to her and her family as well,she've moved to Subang Jaya......
It’s a recipe that I’ve baked before this , but it’s so reliable and so delicious that I thought it warranted another post.
I’ve baked it more than three times, without a single failure but it always produces a cracked shell – which doesn’t bother me in the least, because there’s always a thick layer of cream and fruit on the top to cover up any flaws.( I've paired it with Diplomat Creme-yummy...)
This is not a recipe for a smooth, “perfect” dessert – the finished result is always a little rustic. It is, however, the most delicious pavlova any of us have ever eaten – not overly sweet, with a thick marshmallowy centre.
This is a very easy dessert to make –  It’s especially comforting to know that even if the top cracks and sinks, the finished pavlova will still be fantastic!
And my neighbour, Nana said my Pavlova is the best and it makes me smile from ear to ear  :))

Sources: Joy of Baking ,Stephanie Jaworski


4 large (120 grams) egg whites
1 cup (200 grams) superfine (castor) sugar
1/2 teaspoon pure vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice(I didn't top it with all these fruits instead I only top it with kiwi and grapes-the only fruits that available in my fridge)
1- Preheat oven to 130 degrees C and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.
2-In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).
3-Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
4-Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) 

5-Spread the Diplomat Creme onto the cooled meringue and top it with your favourite fruits...serve immediately
Cream Diplomat Recipe
200g milk
1/2 vanilla pod or 1 teaspoon vanilla essence
20g sugar
25g corn flour
2 egg yolk

1 cup whipping cream- whipped until stiff

1. Scald milk and vanilla pod, let it infuse for 5 minutes.
2. Mix the egg yolks, sugar and corn flour making sure there are no lumps.
3. Heat the milk until it starts to boil.
4. Pour 1/3 of the milk into the yolk mixture and pour back the yolk mixture into the pot.
5. Continuously stir using a whisk until small bubble appear. Cook for another 2 minutes. Remove and pour into another container and cover with cling film. Cool down and chill for 2 hours.
6. Once cold fold in the whipping cream. Place in fridge until ready to use.

Tuesday, January 15, 2013

Chocolate Chip Muffin

Chocolate Chip Muffin
Our breakfast for today......a good healthy and hearty breakfast....that's what I could say about this muffin.
Being ME..he..he.. I like to prepare something quick, easy and of course yummy and this recipe is all about it.
My Umar and DH love these muffins so much....and thanks to Nigella for this wonderful recipe, I heart Nigella Lawson very much, she makes cooking and baking look easy.
Serving Size : Makes 12
250g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate soda
2 tablespoons cocoa powder
175g caster sugar( I only put 150g @ 3/4 cup)
150g chocolate chips (plus more for sprinkling later)

250ml milk
90ml vegetable oil (about 1/2 cup)
1 large egg
1 teaspoon real vanilla extract

1. Preheat the oven to 170C
2. Weigh out the dry ingredients (A) into a large bowl. Pour all the liquid ingredients(B) into a measuring jug.
3. Mix both together (A) and (B) – it will be a runny batter – then spoon into waiting muffin cases.
4. Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy.

Friday, January 11, 2013

Tuna Bread

Our breakfast today,Tuna breads......I sourced the recipe from here and thanks K.1  ,you are truly my cyber gurus... :))

Wednesday, January 9, 2013

Accidents do happen .....

Made this cake for special friend, Pn Hana Syakirah. It's for her children's birthday celebrations. There's a sad story behind these and Thanks Hana for your understanding.
I'm not in the mood to narrate all the details and I just share the picture and just let me and Hana only shared the whole story :(

Wednesday, January 2, 2013

Linda's Wedding Cake

The Wedding cake that I manage to make for Maz's last he..he...alhamdullilah all turns out the way I had expected....

The theme colour is Peach and Purple and at first I was a little bit apprehensive with these two combination of colours but after I've assembled all the flowers on top of the cake ,I can says these colour combinations is pretty and nice.

My homemade gumpaste flowers....and I learnt new lesson and techniques everytime I made them...

And the cupcakes that went along with the wedding's  red velvet cupcakes with lemon buttercream icing.

Thanks Maz and Linda for trusting me...hope everyone enjoys it as much as I do.