Ingredients:
190 g all-purpose flour
100 g white sugar
5 g baking powder
1 g ground nutmeg
1 g salt
1 g allspice* (optional)
1 egg, lightly beaten
120 ml milk
75 g butter, melted

to dip after the muffins are baked
50 g white sugar
1 g ground cinnamon
75 g butter, melted

How to make:
1. Sift dry ingredients together in a bowl. In a separate bowl, mix together the liquid ingredients.
2. Add the liquid ingredients to the dry ingredients, and as always; DON’T OVERMIX! You can try the TIP I mentioned before-> Banana Muffins
3. Pour in muffins cups and bake in a preheated oven at 180Degress C until inserted toothpick comes out clean. While the muffins are still warm, dip in the mixture of melted butter+cinnamon+brown sugar as toppings.
4. Best served WARM! ( trust me on this! Kalau dah sejuk you might wanna reheat it and can also be served with jam ..YUMMM~)

French Breakfast Muffins by Allrecipes.comﾂ

My Lemon Cake

A simple recipe with outstanding taste and texture And the best part is, I don’t have to use butter and still get a wonderful cake! Healthy and less the guilt

Ingredients:
240 g flour
280 g sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
3 extra large eggs, separated, at room temperature
120ml cup milk
120ml Extra Virgin Olive Oil
2 tbsp lemon juice
3 tbsp grated lemon zest

How to make:
1. Cream together egg yolks, sugar, olive oil, lemon juice and lemon zest until well combined. Add in milk.
2. Sift flour, baking powder and baking soda. Add to mixture and mix well.
3. Whip egg whites until soft peak forms. Gradually add egg whites to the mixture, mixing slowly during each addition. Scoop mixture from the bottom of the bowl and fold it gently to avoid egg whites from deforming.
4. Line a 9″ X 9″ square baking tin with parchment paper and pour in mixture. Bake in a preheated oven of 190deg for 25minutes then turn down the temp. to 180deg and bake for another 15-20 minutes or until toothpick comes out clean.
5. Garnish with fresh sliced lemons and whipped cream.

My sweet lil’ madeleines

She carefully explained her ways of baking the perfect madeleines, after trying tonnes of recipes and techniques. I tried her recipe with just a slight change and I must tell you, it was the best madeleine I’ve ever tasted! For a first timer, I thought.. not bad.. though I need to work on the temperature of my oven to get the madeleines baked more evenly. That’s something I need to figure out myself

Anyway, here’s the recipe

Ingredients:
200 g cake flour
160 g melted butter or beurre noisette ( I’ll explain how to make this in the process )
120 g granulated sugar ( I used only 80g because i didn’t want it to be too sweet )
4 egss + 1 yolk
20 g loose tea
80 g honey

How to make:
1. Prepare the beurre noisette: Melt 240 g butter into pan until the butter turns brownish under medium heat. Once the butter starts to turn just a slight brownish color, IMMEDIATELY remove it from heat to avoid the butter from getting darker too fast. Add in the loose tea leaves and let it set for about 2-3 minutes. Strain the liquid to get exactly 160 g of beurre noisette. The butter loses its weight from the melting process, that’s why u need 240g butter. Set aside.
2. Beat eggs and yolk and sugar under a bain marie ( hot water filled in a bowl and place under the mixing bowl ) until mixture turns into a yellowish syrup.
3. Add in the honey and beat until double or triple in bulk. Take out a cup of the beated eggs and mix it with the beurre noisette.
4. Sift flour and mix with spatula. Don’t overmix. I learned from Martha Stewart that when u’re folding flour into mixture, use the biggest spatula. It’s easier, u won’t overmix, and the batter mix more evenly.
5. Add in the cup of egg mixed with beurre noisette and mix gently. Try to get it to incorperate just enough. Wrap and leave in fridge for a few hours or even overnight ( the least should be an hour )
6. Oil ur madeleine moulds with butter and sift some flour on top. Remove access flour. Spoon out batter and fill 2/3 of each mould. Bake in a preheated oven of 180deg for 12-15 minutes until edges turn brown.

Notice how the colors are uneven

Chez Prim said that nowdays madeleine recipes call for baking soda/baking powder as one of the ingredients. But apparently, during the ol’ days they don’t use it ( of course, since there’s no such thing as baking powder/baking soda in those days ) and this recipe is considered the old fashioned way to make madeleines.

The madeleines tasted good and a great company for evening tea or coffee. I had mine mcm tu aje la tapinyer

This recipe is really the old fashioned way of baking brownies because you won’t be putting in any baking powder in it. So the inside will be very moist with just enough crisp on the outside

Here’s the recipe

Ingredients:
2 sticks unsalted butter
2 1/2 cups packed light-brown sugar
6 ounces unsweetened chocolate
4 large eggs
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon salt
1/2 cup of crushed walnuts or pecans

How to make:
1. Preheat oven to 325ﾂｰ. Butter bottom of a 9-by-13-inch baking pan; cut a piece of waxed paper to fit the bottom, and press it onto the buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on High for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before it窶冱 completely melted.
2. Beat eggs and vanilla into the melted chocolate with a wooden spoon. Beat in flour and salt adn add in the walnuts. Pour batter into the prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool.

(recipe courtesy of Martha Stewart’s Brownie Hearts and Brownie Bites)

Ingredients:
115 g butter, softened ( or 100g margarine )
100 g white sugar
30 ml honey
2 eggs
3 g salt
190 g all-purpose flour
90 g yellow cornmeal
4 g baking powder
120 ml milk
125 g frozen corn kernels, thawed

How to make:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
2. In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Add corn kernels, drained and patted with kitchen towel to make sure no extra liquid added to the batter. Stir in milk until batter is smooth. Spoon into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.

( recipe courtesy of Allrecipes.com: Krissy’s Best Ever Corn Muffin )

Anyways, I made this last night while chit chatting with mommy dearest when I was also preparing the dough for her curry puffs. I made her the skin for spiral curry puffs ( karipap pusing ) and in between that, I whipped up some Chocolate Cupcakes for my nephew because I promised him I’d make him some. I got the recipe from Chockylit’s Cupcake Blog and made some changes according to ingredients I had in hand
Here’s the recipe:

My chocolaty cuppies

Ingredients:
100 g semi sweet choc chips or cooking chocolate
160 g butter
150 g sugar
4 eggs
90 g flour
2 tbsp cocoa powder
1 tsp baking powder
1/2 tsp salt

How to make:
1. Melt the chocolate chips & butter in the microwave. Stir well and gradually add in white sugar until melted. Add eggs one by one and mix well.
2. Sift flour, salt, cocoa powder & baking powder at least twice. Add to chocolate mixture and mix until well combined.
3. Pour in cupcake papers or foil, bake in a preheated oven of 185deg for 15-20minutes. I like to sprinkle some butterscotch chips or if you want it to be even more chocolaty u can sprinkle more choc chips on top or make a chocolate ganache and put it on top as toppings.

I love this chocolate cupcake recipe because it’s like a brownie, but not quite, with a more cake-y taste and soft to the touch You can also add nuts, I used pumpkin seed once and it was delicious.

Today it finally rained! After a few weeks of blisted sunny days, it poured in Okayama. There were lightnings too, which reminded me of good ol’ Malaysia. The lightnings in Malaysia are wayyyy scarier though

Didn’t do nothing much..wanted to make bagels, but I didn’t have enough ingredients to make ‘em and instead, gave in to another recipe which was a bit more simpler and used less ingredients. We were having Chai as drinks to accompany our roti jala for lunch and had some left.. so didn’t want that to go to waste, I searched for a recipe from this very cute cupcake blog, Cupcake Bakeshop By Chockylit and found a recipe called the Thai Ice Tea Cupcake and make them using the leftover tea..It was very easy to make, though I did make some changes

Thai Ice Tea Cupcakes

If you don’t have Chai at home u can just use regular tea. Here’s the recipe:

Ingredients:
115 g butter ( I used margarine, and I think that made my cupcakes a little dense )
125 g white sugar
220 g flour
2 tsp salt
2 tsp baking powder
1 cup tea concentrate ( 150ml warm water + 50ml milk + 2 teabags )
1 tsp cinnamon, nutmeg and all-spice
4 egg whites

How to make:
1. Cream butter and sugar until soft and fluffy.
2. Sift together dry ingredients and prepare the tea mixture ( warm water, milk, teabags & spices )
3. Stir in flour and tea mixture alternately into the butter mixture until well combined.
4. Beat egg whites with 1 tbsp of sugar until soft peaks form.
5. Fold in the egg whites into the batter until white streaks are gone. Scoop into cupcakes papers until 2/3 full. Bake in a preheated oven of 180deg for 15-20minutes.

Ingredients:
330 g grated carrots
4 eggs
225 ml vegetable oil
400 g white sugar
250 g sifted all-purpose flour
1 tablespoon sour cream
10 g baking powder
10 g baking soda
4 g ground cinnamon
4 g allspice
4 g ground nutmeg
5 g salt
40g finely crushed walnuts

How to make:
1. Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds. Mix sour cream with baking soda. Set aside.
2. Sift together flour, baking soda, salt, walnuts and spices. Add the carrots. Pour egg mixture nd sour cream into dry ingredients, and mix well.
3. Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.

People usually serve carrot cakes with Cream Cheese Glaze but I didn’t have any cream cheese around the house so ganti with whipped cream instead

(crumb topping)
75 g packed brown sugar
15 g all-purpose flour
0.3 g ground cinnamon
15 g butter

How to make:
1. Sift dry ingredients into a bowl. In another bowl, mix mashed bananas, egg and melted butter.
2. Combine the wet ingredients to the dy ingredients.
TIP: I learned this trick from a website on how to mix without OVER-MIXING when you want to combine liquids to dry ingredients. Using the largest whisk, scooped up the batter in a big circular motion and tapped the whisk on the side of the bowl to drop the batter back into the bowl. Repeat while turning the bowl 90 degrees each time until the batter is almost homogenous. This technique will make the batter more airy and will produce big, high muffins. ( Thanks Lynn, for a great tip! )
3. Sprinkle crumb toppings on top of each muffins and bake in a preheated oven of 180 Deg. for 20-25 minutes or until inserted toothpick comes out clean.
4. Serve warm or chilled topped with whipped cream.

Ingredients:
310 g all-purpose flour
10 g baking soda
1 g salt
115 g unsalted butter ( I used margarine sbb butter pinishhh )
120 g white sugar
80 g light brown sugar
2 eggs
4 ripe bananas, mashed
160 ml buttermilk ( 155ml milk + 5ml vinegar/lemon juice )
*60 g chopped walnuts ( I didn’t add in any nuts sbb I like my banana cake to be plain )

How to make:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, soda and salt; set aside.
2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool. After the cake has cooled off a little bit, I wrapped the cake in cling wrap and left it overnight.

** I frosted the cake with chocolate ganache - an idea I got from one of the reviewers. Yum Yum! You can’t go wrong when it comes to banana + chocolate
** I prefer to chill the cake two times before serving; one is before you frost the cake approx. 20-30minutes.. the second time is after you’ve frosted the cake approx 15 minutes ( just to let the frosting set a little bit. You don’t want runny frostings on the cake, do ya! )
** I altered the recipe a bit; lessen the sugar and soda bicarbonate. I don’t really like that soda-ish aftertaste )