Banana Bundt Cake with a scoop of Strawberry Cheesecake Ice-Cream :D'''''

My little Tessa had fever yesterday so she skip school today. I brought her to market this morning and she insisted on me buying yellow banana for her. ok.. ok... the unwell person always have her way... so we will have banana meal today :(

I made banana pancake for her lunch as she had bad appetite, recovering from her fever. I'm glad she ate 2 big pancake.

And I dunno what happened?? The banana I bought this morning are all peeling off their skin on their own :( the "yellow banana" r too ripen!! and I need to do something to "save" them!!

Smash them all up to make Banana Cake lah! :D

I have a very simple & lazy way to make a "non-failure" Sponge Cake of any style... but my Baking Teacher, Richard will say this formular consist of too much 毒药(toxic chemical or POISON :P)! But who cares? as if we know what chemical are being added to all those commercial cakes selling out there :P so long as I get my cake DONE :P (oops! dun tell him I said all these :P)

Ingredients

• 250gm Optima Flour
• 4 eggs (each weighing about 70gm, shell on)
• 1 tsp Ovellette
• 75gm Water
• 75gm Butter, melted
• 2 Big Mashed Banana (I use Del Monte Brand)

Method

• Pre-Heat Oven @ 170c
• Sieve the flour 2-3 times, I throw away the sugar that does not go thru the sieve as I always feel that the optima mixture is far too SWEET!
• Using a electric mixer, beat the flour, eggs, ovellette and water at maximum speed for 8-10mins or till soft peak.
• Stop mixer, add in melted butter.
• Add in crushed banana
• Using lowest speed, beat for further 1 min

Prepare Bundt Cake Tin as below:

A Sales Promoter @ Tangs Market Place taught me this trick... Brush the whole tin with Crisco butter shortening, then dust with plain flour. Throw in 1 tbsp of plain flour onto the greased bundt tin, then simply swirl and bang and throw the flour around, left, right, upside down.... make sure every part of the tin coats a thin layer of flour. Turn the tin upside down, shake off excess flour.

Pour in the batter and bake for 30mins.

After cake tester comes out dry, use a small, flat and sharp object (e.g. fruit knife) slide in-between the cake and bundt tin, slowly and carefully separate the 2...

and the whole cake will come out nicely with the skin on

Like all Chiffon Cake, it will "sink" slightly after its being cooled.

Here's how the "inside" looks

And my little Tessa likes it :D But I think she prefers the Ben & Jerry's Ice-Cream :D

Vol Au Vent

I saw this ready-made puff-pastry cases @ Cold Storage last week. Oh! So convenient!!

I recalled an aunty @ Richard's baking class asking him what is the difference between those ready-made pastry and those we make on our own?? Richard's very classic answer was " 买的就不用自己动手做咯!!" hahahaaa... so funny:D

This is really so simple... I prepared everything within 25mins!

Just need to thaw the pastry sheet on table-top for 10mins while I pre-heat my oven @ 220c. Then I boil eggs and thaw my frozen stuff. Brush the pastry sheets with egg wash. Place the pastry in the oven for 7mins while i shred the cheese and prepare the fillings. Then take out the half-baked cases, put in the fillings, topped with cheese and bake for another 10mins. Done! :D

Whats in the cases?

1. Prawns
2. Mashed hard-boiled egg with mayonnaise dressing and shredded crab-stick
3. Diced sausages and shredded crab-stick

and i topped all the above with 50gm of shredded cheddar cheese & a tiny stem of broccoli flower

The taste is as good as its looks!

Cookiezz for FUN :D ~Oatmeal and Raisin Cookiezz

In Lieu of Hari Raya Puasa yesterday which falls on Sunday, today is another Holiday here in Singapore. My girls are home as school is closed.

Last nite we had SUBWAY sandwiches for dinner and my girls said the oatmeal & raisin cookie they ate was nice. I dun understand what had made those soft and TOO-SWEETENED!! cookies soooooooo attracted to my girls??? so this morning, I decided to make my own.

Tessa wanted her cookies in Heartz & Starz shapes... so I accommodated with her request :D I'm glad my fussy Tessa had at least 15 hearts and stars cookies this morning for breakfast! ;P

Similar to my chocolate chip cookies posting, I just replaced the chocolate chips & walnuts with instant oats & raisin.

Simple Cookie Ingredients & instructions as below:-

• 350g plain flour
• 1tsp baking soda
• 1tsp salt
• sieve the above dry ingredients altogether

• 250g butter (Fairprice or SCS Brand)
• 120g brown sugar
• 1 tbs vanillin powder

Cream the above using electric mixer till fluffy. Combine the dry ingredients to the creamed, wet ingredients until just blended, then stir in

• 120g Raisin
• 120g Instant Oats (I use Quakers' Brand)

Wrap the above dough with cling wrap and refrigerate for half an hour.

Preheat oven to 180 d.c. and Roll out dough to about 0.5cm thickness, cut out to your desired shape; Bake on ungreased baking sheet @ 180 d.c. for 15mins; Remove from oven and leave on tray to cool for at least 5mins before transferring them to the cooling rack. Make sure cookies are completely cooled before keeping them in air-tight container for storage.

Above ingredients makes 1-1/2 jars of cookiezz... sorry, I forgot to count the actual number :D

enjoy!

More Cuppies :D

走火入魔:D

Tessa said she want to have LEAF fondant on cuppies tonite... so I did the flower pots cuppies for her.... Then, with my left over fondants, I made the rest for FUN :D ~lol

No Reason Cupcakez Part 2...

Actually I made 24 cupcakez yesterday.... experimented with 12 and the other half to play with today. Someone complaint my cupcakez of yesterday posting was not up-to-my usual standard wor!! So today I re-do my designs using Fondant :D

Yesterday's butter cream icing was merely a demonstration of my 1m Swirl on cupcake... :P

My cupcakez r inside my cake carrier container for 20hrs and its strange that the ones in white cups r peeling on their own, while the ones in silver cups r still intact. I bake this batch in the same tray, same oven, same timing.. using same ingredients. But u realised that the texture are different too? The cracks on top of the silver cup shows that the texture is much drier compared to the white cup, which is more moist. Do aluminium cups conduct more heat into my batter to cook the cake faster than the white paper cups?

Since the some of the cakes already peeled off on their own, I decide to slice them into 3 pcs and sandwich them with Varlhorna Chocolate, Dark 70% + Cointreau & my Strawberry jam icing of yesterday's posting.

Then I make chocolate cups with intention to hold the cupcakez, but I FAILED :'( The chocolate cups simply refused to set due to the alcohol content of my added Cointreau. So I just "glue" the sandwiched cupcakes back to the chocolate cups.

My 1st time doing Fondant Ribbon on cuppies... look so sweet! like a present :D

Starzzz...

Fondant is FUN! and its effect is SO GOOD!

And here's my newly-designed cuppies shouting for ATTENTION!!!

There they goes inside my cake carrier container, waiting for my gals to attack!

CupCakes for NO Reason :D

For No Reason, I started baking again :D....

I wanted to try if I can make some nice cupcake with nice icing which can stand in this HOT, HIGH HUMIDITY weather in Singapore.

My Icing experiment involve my home-made strawberry jam of yesterday's posting.... Using a electric mixer, blend everything below till smooth and creamy...

• 100gm Strawberry Jam
• 150gm Crisco Butter Shortening
• 50gm Strawberry Candy Melt (melted using double-boil method)
• 1 tbsp Meringue Powder
• 1 tbsp Strawberry Dessert Paste

Not that bad... I like the taste of this "non-weather-melting" & no-need refrigerating icing formula :P Its creamy and not so sweet.

Then I oso wanted to stuff this delicious icing inside the cupcakez like the what the fellow FoodGawker-ers did.... I'm not equipped with an apple corer here at home so I used a cookie cutter to "dig" the hole in the cupcakez :D

I recalled an old friend of mine talking cupcakes to me the other day... Of coz, she is a non-blogger and non-FB user :P She told me she ate a Chocolate cupcake topped with a Chocolate Ganache Swirl at a wedding dinner and it tasted HEAVEN!! then she asked me if I know how to do that Swirl??? OMG! will she faint if she'd seen the pictures posted here & on my FB? haizzz...

....just like ME and what I always say... I'M SO BAD!!! ;P

My 1m Swirl woo standard boh??? :P

Decorate as you like...

15 Sept 09:爱心晚餐 ~ Dinner for my Girls & Me :D

Strawberry Jam by ME :D

Again... being an ADDICT to FoodGawker, I was eager to make my own fruit preserves.... just like the rest of the people there ;->

Commercial Jams & preserves are really far TOOOOooooooo sweet for a "almost-diabetic" person like me :P But I do love jam with chunky strawberries.... I have new experiment to do ;-)

As most FoodGawker-er r in not Asian, my 1st task is to find Fruit Pectin here in Singapore... I went Cold Storage @ Holland Village. But with disappointment, "Sure Boh" :P No "Sure Jell"! LOL.....

Luckily @ my 2nd venture @ Market Place, Tanglin Mall, I found it :D ~Happy~:D

As stated in the Sure-Jell packaging instructions, I need to store the Jam in pre-sterilized containers and it can last to up to a year in freezer! SO, am I going to buy some new Jam Jars to store my new experiment?? ....And I dug thru my cabinets and found this great solution :D I have a full lot of Abundant AVENT milk bottles & Sterilizer, retired from service some time ago!!

Ingredients (As stated in Sure-Jell Pectin Recipes) Yield: 1-litre of Jam

• 300 gm Strawberries
• Juice from 1/2 a lemon
• 350 gm sugar
• 1 packet "Sure Jell" Fruit Pectin
• 250 ml water

Method

• Wash and sterilize the containers using for storage
• Cut & crush strawberries using finger, fork, whatever u wish... but do not puree in blender!
• Mix crushed strawberries with lemon juice and set aside
• Stir the whole pack of Pectin with sugar thoroughly.
• Stir in water. Bring water to boil, stirring constantly... for further 1 minute, remove from heat
• Stir in Strawberry quickly into the above... continue to stir for another minute.
• Pour into pre-sterilized containers, leaving 2cm space at top for expansion during freezing
• Let it stand at room temperature for 24hrs until set.
• Refrigerate up to 3 weeks or Store in Freezer for up to 1 year!! (Thaw in refrigerator for usage)

And there is my happy Strawberry Jam inside the AVENT bottle... going into the freezer tomorrow and is going to stay there for a while.

Cointreau Chocolate Shot

I was so very addicted to http://www.foodgawker.com/ these few weeks... very much attracted to this group of blogger who are cyber cooks/bakers/wonderful photographers!! They are simply sssoooooooooo inspiring! I love the Daring Baker contest and the fantastic pictures those participating bloggers had submitted.

During my frequent flying years, I had collected bottles and bottles of so many liquors and liqueurs.... I quit Alcohol after becoming a mum and those nice bottles are now being chunk away in my cabinet... and YES! I need to get rid of them... but in good use...

Inspired by Tramie's Kitchen, I did the below concoctions, hoping to KILL "that person" as he is creating too much nightmares for me for the past whole week =X

My Husband was playing Resident Evil day & nite!! Those irritating sound of hitting the keyboard and the screams from the game is SO TORTURING!!!!!! I shall KILL him with ALCOHOL 1st... But wonder if these 5 tbsp of Cointreau can dis-coordinate his fingers & brain???

Ingredients:

• 100ml HL milk
• 150gm Valrhona Chocolate (i use 70%)
• 3 whole eggs
• 3 tbsp Corn starch
• 30gm SCS Butter
• 5 tbsp Cointreau

Method:

• Double boil over medium heat, melt chocolate in milk.
• In a bowl, whisk eggs & corn starch together well.
• When the chocolate milk starts bubbling gently, slowly pour it into the egg mixture, in a thin stream while constantly whisking the egg mixture.
• Whisk constantly until mixture thickens.
• Drop in the butter, continue to stir until it melts.
• Take it off the heat and stir in Cointreau.
• Cover with plastic wrap directly pressed onto the surface so it doesn't form a skin.
• Chill for a couple of hours, Decorate & Serve.

**Cheers**

Teachers' Day Presents ~ Flowers & Hearts decorated Cookiezz

Continuation from my posting on Monday... Those Chocolate Chips cookies r being decorated as follow :-D

On Tuesday nite, Nyx told me she want to give her teachers FLOWERS wor :( But my cookies r already baked! HOW??! Then I persuaded her we still give flowers, together with my cookies... so I did flowers decoration on cookies :D ... and finally, but very 勉强ly, she agreed :(

4 in a pack for each teachers

Packing time... All go inside zip-lock bags as soon as the fondant r "glued" on the cookies... else they go 漏风very fast =X

Finally done @ 0130hrs this morning! Total: 21 packs of 4s = 84cookies!


Tired... sleeping time....z.zzzz.zzz..zzz.

Chocolate Chip Cookiezz ... for Teachers' Day Celebration this Friday

Yes! COOKIES again......... I baked almost 4 jars of cookies today. Decoration works start tomorrow.... I plan to give my gals' teachers a pack of decorated cookies each as a token of appreciation... They took care of my gals while I experiment with my hobby @ home :D

Simple Cookie Ingredients & instructions as below:-

• 350g plain flour
• 1tsp baking soda
• 1tsp salt
• sieve the above dry ingredients altogether
  

• 250g butter (Fairprice or SCS Brand)
• 120g brown sugar
• 1 tbs vanillin powder
• cream the above using electric mixer till fluffy

Combine the dry ingredients to the creamed, wet ingredients until just blended, then stir in

• 120g chocolate chips
• 120g chopped walnut or any nut of your preference

Wrap the above dough with cling wrap and refrigerate for at least an hour.

Preheat oven to 180 d.c. and Roll out dough to about 0.5cm thickness, cut out to your desired shape; Bake on ungreased baking sheet @ 180 d.c. for 15mins; Remove from oven and leave on tray to cool for at least 5mins before transferring them to the cooling rack. Make sure cookies are completely cooled before keeping them in air-tight container for storage.

My Humble Equipmentzz

My friend Gina asked me a good question few days ago.... "so did u upgrade your baking equipments after all these baking-craziness??!??" haha! I almost redo my whole kitchen like Lifeng:P but I didn't in the end... as I still have not figure out how to live without a kitchen for 1 week... and how to live with 1 week of mess.. and how my dogs go toilet?? etc...etc... :P so wait till I figure out how 1st lah :D

I started this baking hobby since last September... I dun have much fancy equipments... Just my $24.90 Morries brand mixer from Shop&Save supermarket and this Ariston oven left behind by the previous owner of my flat... as it was fixed with the kitchen cabinet.

See, all the markings on the oven panel are gone... I "agar-agar" re-labelled them when I moved in the flat 2yrs ago.

Whenever my dad come by my place, he always asked me if I use "that oven"? I said to him"NO leh" for more than 1yr... He kept repeating... "你要用leh!不然会坏的leh!" Ok..Ok! I promised him I will use it....

Then after my baking-craze started, I've abused it totally :D Now, whenever he call me or visit me, he always say "又在做cake arh??" Think he regretted what he had repeatedly asked me to do! haha!

Strawberry Fingers

I frequent Anne's shop @ JB ~ Bakewell to stock up my baking ingredients & gadgets. Last week when I was at her shop (again:P) she taught me how to make the standard Strawberry fingers, which she said it was a very popular snack in Malaysia recently... everyone is making this cookie! Okie, I bought a pack of bread crumb, strawberry melts & strawberry fingers pre-mix and try try lah!

Anne's Version:

After the cookies r made & cooled, dipped with the strawberry melts, sprinkle some bread crumbs...

My Version:

1) same as Anne's method, pipe very fine zig-zags with white melts over the bread crumbs.

2) cut cookies into shapes of candies or ribbon... dipped with strawberry melts, pipe little white and blue dots, decorate with mini silver beads sprinklers

And YES! Dipping cookies with candy melts or melted chocolate is fast and easy compared to the flooding method, using royal icing :D This saves lots of time and prevent the cookies from 漏风during decoration.

More cookies...

And I bake and decorate more cookies today :D

Stained-glass effect on Cookies

Been wanting to do this for a while... but was searching around for "Fox" candies... finally found them @ Giant... This morning I tried and kind of succeeded... although my glass is abit small... will try bigger glass effect next time round :D

Welcome to the World of my Cookie Cutters :D

Ever since my baking passion started last September, my baking gadgets just kept growing... It started with those baking tins for cakes... now, its the cookie cutters... suddenly I realised I need to organise them oredi as I dun remember what I owned?!? Did I buy too many?? haha! 那里买得完的？

I started my collection from those mini shapes plastic cutters.... and they just grew...

I bought this set from a Spotlight sales last year and I dun have a chance to use them yet ;P

And I become an ADDICT to cookie cutters after seeing Mong's collection =x Me and Lifeng started buying more and more from www.bakersdreams.com & www.kitchencapers.net

生日快乐 cutters from JB :D

...and here r my collection of plungers :D

And I did organise them well here :D