Chocolate Muffins

Break jap dr entry melalut... Meh tgk aktiviti biasa RATU.... hehehe....

Yang ni sodap gilok! Rasa chocolate die.... pekat..likat.... !! Ni le instant mix muffin choc yg paling sedap dan senang. Tak perlu mixer, kacau je dgn kudrat yg ada. Hehhehe.... Ni RATU beli chco muffin mix kat Yummy Bangi... RM6.50.... dapat dlm 16 biji muffin dlm soufle cup medium, lepas tu dlm 50 biji dlm paper cup yang cenonet2 tu... yg tu sudah habis sebelum sempat snap gambar le....

Nak buat senang je.... pukul 4 biji telur medium, then masukkan minyak jagung, dan air (sukatan semua ada mentioned kat plastik mixture tu).. pastu tuang muffin mix.. kacau sebati.. masuk oven.... SIAP!

Kek Gula Hangus

heheheh..... tiada kata dpt menggambarkan perasaan dpt kunyah kek chewy dan sedap lemak manis mcm ni... Dulu sungguh tak suka, tp sekarang.... wahhh... i loikkkeeee very much... resepi pun dah hafal beb dlm kepala....

Kek Gula Hangus


1 cawan gula
1 cawan air panas
2 sudu besar mentega

* Masak gula atas api sederhana besar sampai semua hancur (warna berubah dr putih ke perang yang amat sgt)
* Mauskkan air panas ke dalam gula hangus tadi. Berhati-hati! Sebab campuran tadi akna meletop2 dan memercik.. jgn sampai kena tangan ye...
* Pastikan semua gula dan air dah hancur, then masukkan mentega... terus tuutp api.
* Biarkan mentega hancur dan sejukkan campuran tadi seketika.

4 biji telur
1 cawan susu pekat
1 cawan tepung gandum
2 sudu kecil soda bikarbonat

* Saya blend semua telur sampai berbuih2
* Then masuk susu pekat, blend lagi
* Then masuk tepung gandum + soda bikarb -> sambung blend
* Then masukkan campuran gula hangus yang telah sejuk tadi , blend lg sehingga sebati.
* Biarkan seketika. Ikut resepi asal, kena perap dalam 3-4 jam utk dapatkan sarang yang cantik.
Tapi kalau tak perap pun ok... cuma kena pastikan campuran gula hangus tadi betul2 sejuk sebelum masuk ke dalam campuran tepung. Baru sarang menjadi. Kalau tak, takde sarang beb.... sbb dah buat 5-6 kali guna teknik berbeza... so RATU tau dah apa kesannya... heheheh.... Tapi walau rupe takde, rasa tetap mantapp!!

Selamat Mencoba!

Eggless Moist Choc Cake

hehehe... dlm malas2, sempat jugak buat menu sempoi ni.... demam eggless choc cake DJ ni dah melanda byk blog... kat NRAB pun sebenarnya dah buat seminggu lepas tp almaklum, sebok manjang.... tak sempat jenguk nlog... jadinya terdampar je la gambar ni dlm kamera...

Ok, resipi ini hakmilik DayangJack... nnt kita link and c&p kat sini... buat masa sekarang, tgk le gamba ygt ak seberapa ni... tp disarankan untuk anda semua mencoba... sungguh mudah dan ringkas.. takat godek2 dgn whisker je.. tak payah susah2 org yg M dia besar sgt mcm Ratu ni nk basuh peralatan bagai... akak sukerr.... and of course taste dia.. marvellous... delicious... fabolous... moistolous..... (hahahah... jgn marah...jgn marah... just nk gambarkan betapa moist nye kek ni..)

Topping atas tu Ratu just cairkan coklat putih je... then tabur lovey-lovey tu... dpt le k.long bawak bekal ke sekolah dan eksen dgn kawan2 dia bawak kek cawan hari tu... hehhehe....
**sila abaikan topping deco tu ye... selagi ada stok heart shape gula tu, selagi tu la setiap kek di NRAB ni akan ditabur mende alah tu... heheh.. nk perabih stok le katakan...**

Dulce de Leche Pound Cake

Hmm... kalau tgk kat Wendy dah basi dah kek ni... dia dah r&d in 2010 lagi.. tapi knp ku baru terjumpa? Hari tu ternampak kat blog Ayu S'pore ni... since nama dia sungguh pelik, RATU pun jenguk le tgk resepi... tgk ingredient tak susah.. out of curiosity, RATU baca semua link yang Ayu & Wendy letak berkaitan dgn DDL ni...
At 1 point it turns me off from trying sbb Wendy clearly mentioned that DDL can only be perfectly achieved if we use condensed milk, not condensed sweetener that is normally being sold in Malaysia.

Balik rumah tgk stok, alaaarr.. it's F&N condensed sweetener. Takpelah, put the recipe onhold. The next day, terjalan ke rumah AlongRoz ternampak yg dia pernah try buat using condensed sweetener, so apalagi... hatiku membuak2 le nak try gak.

I c&p resipi from rumah AyuS'pore ye... mintak Ayu izinkan... kalau ada ubah RATU ada indicate in italic tu... bukan derhaka, tp stok takde... huhuhuh... meh kita layan pix & resipi dulu.. then kita tgk ghuper DDL tu camne.... RATU pny DDL tak semenggah langsung... jauh langit dgn bumi kalau nk banding dgn AyuS'pore & Wendy punya.

Dulce De Leche Pound Cake
(adapted and modified from Pichet Ong's The Sweet Spot Condense Milk Pound Cake)

Ingredients:-
250g unsalted butter, room temperature-(Ayu used salted) - RATU ada lepa susu FARMCOWS je.. hahaha.. belasah.. endend up the cake is quite oily...240g top flour-(Ayu reduced slightly 220g)
3/4 tsp baking powder
106g castor sugar, reduced to 80g-(Ayu used 60g) - RATU ikut sukatan Ayu... tp kalau org kuat manis mkn, mmg akan komplen tawar la... maybe 80g is ok.1 tsp vanilla extract
239g Dulce De Leche -(Ayu used 304g-abt 1 cup)
3 large eggs-(Ayu used 4 small eggs)

Method:-
Preheat oven to 160C. Butter and flour a 9" x 5" loaf pan, set aside.

Sift flour and baking powder together, set aside.

Beat butter and sugar until light and fluffy, add DDL and vanilla and mix until well combined.

Add the flour mixture and beat until no traces of flour remains.

Beat in eggs 1 at a time, beating well after each addition.

Scrape batter into prepared pan and smooth the top. Bake in preheated oven for 60mins or until a skewer test comes out clean.

Cool completely on wired rack before unmolding, serve as desire.
 
Komen RATU: Tak sangka en hubby suka... he's not a cake fan... tp amazed tgk dia leh ulang mkn few pieces of the cake at one time. Rasa kek ni... very creamy and buttery. Lebih kurang mcm rasa kek butter tp lagi sedap and moist gile. Try le...

RED VELVET Birthday Cake

Firstly, nak ucap TAHNIAH pada jiran blog sebelah ni... yang ada suara tapi takde bunyi kononnya... sebab dia  dah jumpa tedy bear idaman dia... hik..hik..hik..

Secondly, sbb jiran blog ni jugak lah RATU telah mengusahakan jugak buat kek bday adik ni KEK RED VELVET... ha amik ko! Ingat nk kasi aku rasa, tp gi kasi kat org... meh aku buat sendiri.. pueh ati... nyumm..nyumm.... Seb baik dah pernah rasa semulut dua ari tu dengan teman2 ku... so bila dah buat ni, dah tahu rasa macam mana... dan bila taste kek ni, yessss..... sama..... so kira jadi lah resepi nih... heheheheh... sukak..sukak....

This  kek is definitely being shortlisted for projek June 2011 nanti... but masa buat ni, cream cheese takde stock kat rumah, so RATU  just topping kek tu dgn fresh cream. My review, since i ate the one with cream cheese topping previously, yes, cream cheese topping adds to the richness of the buttermilk taste in the cake.. Kalau makan dgn icing glaze or fresh cream mcm RATU buat ni, a bit bland rasa dia... takde partner.. in my view lah....

************************this section is for RV recipe********************************

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ni je gambar yang sempat disnap utk upacara memotong kek birthday red velvet adik.... Happy Birthday sayang.... kami doakan adik membesar dgn sehat dan menjadi anak solehah dan berjaya di dlm segala bidang yg diceburi dengan sentiasa mendapat keberkatan Ilahi... solat jgn tinggal nak ye... ayah, mama, k.long & a.ngah loves you so much! You are officially 3yo on 14th FEB 2011. :-)

    
K.Long dah terjangkit jiran blog aku ni bergambar nampaknya... haish.... influence... influence.... err... perasan tak kek itu tidak le semerah kek RV lain... sebabnye.... kat rumah takde stok pewarna merah, yang ada kaler pink... that's why kek ni nmpk mcm kek coklat yang tak berapa coklat jer... heheh....

Chocolate Hidden Banana Cake

As promised, ni resepi kek bday abg ngah hari tu... sedap.... yg membuatkan ku teruja nk mencuba sbb baca feedback kat blog Wendy yg menggoda ku  utk mencuba.... tak sesia tau...
Kalau nk full feedback, gi baca kat blog dia eh... kat sini, kita just c&p rsp cake je ye...

The Cake-33gm cocoa powder
-59gm boiling water
-37.5gm all purpose flour
-37.5gm cake flour
-1 tsp baking powder
-½ tsp sodium bicarbonate
-150gm sugar together
-1/8 tsp salt
-2 large egg yolks
-54gm corn oil
-½ tsp vanilla extract.
-2 large egg whites
A few bananas (hard to tell how many as bananas comes in all different sizes here, some are as long as 8 inches, some 2 inches)

1. In your mixing bowl, combine cocoa powder and boiling water to a smooth paste and set it aside, let it cool down.

2. Preheat your oven at 175C. I did mine at 160C. Line a 9 inch square pan.

3. Combine all purpose flour, cake flour, baking powder, sodium bicarb, sugar and salt. Whisk it.

4. When the cocoa paste has cooled down, put in yolks and oil and beat on medium speed for 1 minute.

5. Put in vanilla and beat for a few seconds.

6. Put in half the dry ingredients (3) and beat on low speed until the dry ingredients are moistened. Put in the balance and beat on high speed for 1 minute.

7. Put in egg whites and whisk on high speed for 2 minutes.

8. Pour batter into lined pan. Cut bananas so that they stick out about 1 inch high from the batter. (I cut mine to short, cos I only had a few). Arrange them in a way so that when you slice the cake, each piece of cake will have one banana hidden. If you plan to cut 16(4x4) pieces, then cut 16 pieces, and if you want to serve 25 (5x5), then cut 25.

9. Bake in preheated oven for 30 minutes, or until skewer comes out clean

10. Leave cake to cool for 10 minutes and remove from pan to cool down completely on cooling rack. Chill in fridge for 30 minutes, or just freeze it for 10 mins before frosting.

The Ganache (You can do this before the cake)100gm dark chocolate
100gm whipping cream

1. Break chocolate and put into a small whipping bowl.(big enough for you to use the mixer with)

2. Heat whipping cream until there are bubbles along the periphery.

3. Pour scalded cream onto chocolates. Leave for 1 minute.

4. Gently stir the chocolate until a smooth ganache is achieved.

5. Leave to cool, coverand chill in fridge until time of use. Chill the beaters too.

6. When the cake is cool, remove ganache from fridge.

7. Beat ganache until it turns light in colour, like Milo. Do not overbeat.

8. Spread whipped ganache onto cooled cake immediately.

9. Slice cake and serve.

**komen RATU: portion cake kat atas tu perlu didoublekan utk bday kek.. hehehe... RATU tak tahu ukuran loyang yg dipakai tp yg kecik dr biasa.. kalau pakai yg biasa punya (pun tak tahu ukuran) kek tu jd nipis ya amat.... nnt RATu try doublekan sukatan next time, then i'll post the comment here again!

SICILIAN ORANGE CAKE

Hmm... meh tengok kek yang dibuat utk kudap2an kat rumah weekend lepas. Dah lama duk baca kat blog org lain.. setiap blog masak2 yang 'ter'singgah, mesti ada entry pasal kek ni.... I wonder knp berjangkit kek ni aa? Sedap ke? Terklik plak link Rima from Mamafami's blog... lagi dahsyat.. Rima dah byk kali buat...

hmm... tgk dulu pada ingredients... owhh... too simple... so can do lah... prep tak amik masa yg lama pun... i loike this kind of recipe... SO i start baking from 11.00pm... lebih kurang 11.30pm batter dah masuk oven... lebih kurang 12.15 kek dah masak... simple and nice.....

Check out the recipe below. Recipe dlm bhs omputeh yang ku just C&P je dr rumah Mamafami's. Minta izin ye kawan2... nk simpan resipi simple dan sedap ni kat blog ku... terima kasih. (Ku ada bega2 sket resipi asal... tgk text condong adalah hasil kederhakaan ku pd resipi asal...sbb derhaka, kerana stok takde.. )

SICILIAN ORANGE CAKE
Source : Rima

Ingredients :
250g butter, at room temperature, plus extra for greasing
250g caster sugar
4 medium eggs
1 1/2 tsp finely grated orange zest (ku just masukkanzest dr sebiji oren.. about 1 tsp je dapat rasanya)
250 g self raising flour (takde stok... so pakai tpg gandum biasa + 1/2 tsp baking soda)
85 ml freshly squeezed orange juice (dpat 70ml je juice dr sebiji oen yg ada itu... so ku tambah sunquick oren paste sebyk 20ml lagi... heheheh..)

For the icing : (tak buat icing ni... ingat nk drizzle choc cair je... tp itu pun tak buat sbb M.. :-) )
125 g icing sugar
5 tsp freshly squeezed orange juice

Method :
- Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.

- Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.

- Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.

- Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.

- For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container

Muffin Coklat

Ok, alang2 tgh kecahkan dapur dgn muffin durian tu, langsung skali lah buat muffin coklat ni kat abg ngah... sebok nk mkn kek katanya... dah lama jugak tak bake apa2 kat anak2 ku kat rumah, almaklum... mama diorg ni 'over rajin'. If only i have somebody to help me to take-over kerja2 yg tak berkesudahan kat rumah tu... i can happily indulge in this hobby of mine... tp dek kerana kepenatan dgn keja2 lain, nk memasak pun dah jadi tak larat...

Oh, back to this recipe, senang banget!! I loikkkeee it very much. And i will definitely do the same recipe again2 and again in future. Dpt recipe ni dr blog MakLang Azie. Thx MakLang! And thax to yani from Myresepi for sharing this resipi.

Abg Ngah loved it very much! Saje je i baked dlm muffin cups yg kecitt-kecit tu... bg senang budak2 tu mkn.. skali ngap trus masuk mulut... Satu adunan ni dpt 24 pcs of small muffin + 2 medium souffle cups. Can't compalint much cos the small muffins turned out to be so delicious... nyumm..nyumm... (gambar blur cos snap dgn hf)

So, give it a try! Jgn tgk pd rupa, kena rasa pd lidah.. hehehe...

Muffin Coklat
Sumber : Yani (myresepi)

Bahan
200g coklat masakan
70g mentega
2 biji telur
50g gula halus
60g tepung gandum
1 sudu kecil baking powder

Cara
Cairkan coklat. Gunakan kaedah "double boiler" .
Kemudian masukkan mentega. Kacau sehingga mentega cair.
Selepas tu bolehlah panaskan oven sehingga suhu 170C
Dalam mangkuk lain, masukkan telur dan gula. Kacau sampai sebati. Tak perlu penaik(kembang).
Masukkan telur ke dalam mangkuk coklat. Kacau biar campuran sebati
Ayakkan tepung dan baking powder ke dalam mangkuk coklat. Gaul sehingga sebati.
Isikan adunan ke dalam bekas muffin sehingga 1/2 penuh atau 60% penuh.
Bakar selama 20 minit.
Selepas masak tu, mungkin muffin ni lembik sikit( sebab hanya sedikit tepung yg digunakan) tapi bila dah sejuk dia akan keras dengan sendiri. Jadi kalau lepas 20 minit tu, masih lembik tak payah bakar semula

Durian Muffins

Oh yess... semlm tgk dlm freezer, ada 2 tubs durian lagi... Ari tu dah mask bubur kacang durian... nk buat pengat durian, malam2 ni takde la plak santan... Hmm... teringat lak ari tu Chef Tania ada share resepi muffin durian. Terasa nk try... Well, ini first time buat resepi utk kek pakai durian, sblm ni tak confident. Now pun bukan confident sgt pun, tp kalau tak cuba sampai bila nk pandai kan...

Ok, ini resepi ori dr Chef Tania. TQ chef for sharing this wonderful recipe. I just make half of the batter.. sbb timbang2 durian in 1 tub tu, just dpt 300gm je.

I need to improve more. Byk mistake rasanya.
Firstly, at the time nk scoop batter into muffin cup, the batter seems very sticky. Why? Is it because over beaten? I suspect because masa lepas durian tu masak, dia belum betul2 sejuk, i poured the mixture into the batter. Ada impact ka?
2ndly, my choc chips (which i pour in 1-2 mins b4 scooping) melted in the batter. Jadi x cantik la my muffin (compare le gambar muffin chef tania dgn muffin i... huhuhu... malu weihh...) Maybe bcos the batter is still suam2 kuku?? So need tor eally wait until the batter / mixture betul2 sejuk dulu?
3rdly, after dah masak, my muffin tak fluffy, berat je... mcm kek bantat... but rasa alhamdulillah... sedap. This is the 2nd tiem i bake muffin, 1st time bake pun, mcm tu jugak... berat... How to do a very fluffy & light muffin?

Ok, give it a try. Jgn tgk pd rupa, kena rasa pd lidah. Heheheh...


DURIAN CHOC CHIP MUFFINS

A. DURIAN PUREE
600 GM DURIAN MEAT
1/2 CUP SUGAR
1 CUP WATER
1/2 TSP SALT

PUT ABOVE MENTIONED IN A BLENDER GRIND INTO PASTE,COOK OVER SMALL FIRE USING THICK SAUCE PAN SO THAT IT WILL NOT EASILYBURN, COOK ABOUT 20 MINS UNTIL A LITTLE THICK, AND LEAVE TOO COOL.

ING B.
450 GM SELF RAISING FLOUR
1 TSP BAKING POWDER
1 TSP BICARBONATE SODA
120 GM CASTER SUGAR
5 NOS. EGGS
100 ML UHT MILK (i used low fat milk)
100 GM MELTED BUTTER3
00GM DURIAN PUREE
100GM CHOCOLATE CHIPS

METHODS
1. IN A LARGE BOWL ADD IN FLOUR, BAKING POWDER AND BICARBONATE POWDER USE A WOODEN SPOON AND MIX WELL, BUILT A WELL IN THE CENTRE ADD IN THE LIQUID INGREDIENTS EXCEPT THE CHOC CHIPS
MIX WELL AND LASTLY ADD IN THE CHOC CHIP.
2.PUT THEM IN YR MUFFINS CUP ABOUT 3/4 OF THE CUP, PREHEAT OVEN AT 180 FIRST ABOUT 10 MINS, AND BAKE THE MUFFINS FOR ABOUT 20 TO 25 MINS.......

NOTE: THE BALANCE DURIAN PUREE CAN BE FROZEN FOR YR NEXT MUFFINS......

Banana Cream Cheesecake

hmm... i am a fan of cheesecake but i've never tasted Banana Cheesecake before. Will try to do this later.

Banana Cream Cheesecake Recipe at Kraftfoods.com





Prep Time:
15 min
Total Time:
5 hr 5 min
Makes:
24 servings, 1 piece each

1 pkg. (2-layer size) white cake mix, divided
4 eggs, divided
3 Tbsp. oil
2/3 cup packed brown sugar, divided
2 bananas, sliced
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. lemon juice
1-1/2 cups milk
1-1/2 cups thawed COOL WHIP Whipped Topping

HEAT oven to 300ºF. Reserve 1 cup dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup sugar with mixer. (Mixture will be crumbly.) Press onto bottom and 1 inch up sides of greased 13x9-inch baking pan; top with bananas.

BEAT cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 min. Blend in milk. (Batter will be very thin.) Pour into crust.

BAKE 45 to 50 to min. or until center is almost set. Cool. Refrigerate 4 hours. Top with COOL WHIP. Refrigerate leftovers.


Kraft Kitchens Tips
Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, fat-free milk and COOL WHIP LITE Whipped Topping.

Note
Wrap leftovers in foil. Freeze. When ready to serve, thaw in refrigerator.

Special Extra
Cut an additional banana into 24 slices just before serving. Place 1 slice on top of each serving for garnish.

Boston Cream Pie from KraftFoods.com

This recipe looks good. I post it here cos i plan to bake it one fine day.



Prep Time:
15 minTotal Time:
1 hr 15 minMakes:
10 servings, 1 piece each1 round yellow cake layer (8 or 9 inch) 1 cup cold milk 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1-1/2 cups thawed COOL WHIP Whipped Topping 1 square BAKER'S Unsweetened Chocolate 1 Tbsp. butter 3/4 cup powdered sugar 2 Tbsp. cold milk CUT cake into 2 layers with serrated knife. Beat 1 cup milk and pudding mix with whisk 2 min. Stir in COOL WHIP. Let stand 5 min.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and butter on HIGH 1 min. Stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour. Refrigerate leftovers

Kraft Kitchens Tips

Size-Wise
Looking for something sweet? One serving of this Boston Cream Pie will hit the spot when served with an ice-cold glass of fat-free milk.

Note
Use a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.

How to Slice Cake Layer Evenly
Place cooled cake layer on serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make 2 layers.

MADELINE MOIST BUTTERCAKE

bahan2

1/2 cawan tepung
1 2/3 cawan gula
1 cawan butter (kakmaz guna churn) - lembutkan sikit
1 cawan buttermilk (kakmaz guna plain yogurt)
4 telur
1 s/teh baking soda (ayak dgn tepung)
1 1/2 s/teh vanillajem strawberi
kelapa kering

cara

pukul butter dgn gula hingga kembang
masukkan vanilla
masukkan telur,putar lagi
masukkan yogurt, putar sikit lagi bagi sebati
masukkan tepung,kaup balik.
masukkan dlm acuan madeline (acuan yg ada lubang2 tu.. macam congkak ekekek...)
bakar
suhu kek lah 180 degree
till masak lah ya,..
bila dah sejuk, sapu jem strawberi sekelilingnya,
gaul dgn kelapa kering (dessicated coconut) lepas tu hias sesuka hati...

selamat mencuba... kakmaz