Thursday, June 30, 2011

Cup Cake

Chocolate Cup Cake

Order dari office mate my father.

Ingredients :
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Directions :
  1. Heat oven to 350 F.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda & salt in large bowl.
  3. Add eggs, milk, oil and vanilla, beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  4. Bake 20-24 minutes.
Source : Resepi C&P from Hershey's


Variety of Puff, Sosej, Sardine & Tuna

Sunday, June 26, 2011

Popia Horlicks

Cup Cake IT Gadget

Thanks Kalpana for the order. Happy Birthday to your hubby : Mr Yogeswaran.

Sunday, June 19, 2011

Raya Cookies Gift Set

Chocolate Chunk Cookies


250g salted butter,softened
200g light brown sugar

1/4 tsp salt (i didnt add)

1/2 tsp coffee oil

1 egg
1 tsp vanilla extract

1/4 cup oats,processed to bits in a chopper (i used nestum)

1/4 cup ground almonds

1/2 cup of your favourite nuts,chopped finely (optional)

1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks

300g self-raising flour


  1. This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.
  2. Preheat oven to 160C.
  3. To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.
  4. For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.
  5. For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.
  6. Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further.
  7. Eat one freshly made and one the day after,there is a difference!
Source : Resepi C&P from Rima

Sunday, June 12, 2011

Puding Tembikai



loyang 8 inci, kalau guna 7 inci lagi cantik)

1 paket agar2 serbuk tanpa warna/plain (dalam 15gm) (haiza guna agar2 serbuk 10g)

2 keping roti gardenia *

6 cawan air (4cwn air)

1 1/2 cawan gula (1/2 cwn gula)

1/2 tin susu pekat (1/2 cwn susu pekat) *

1 cawan susu cair (sy tambah) *

2 sudu besar mentega

1 sudu kecil esen vanila

cincau dipotong kecil (yg ni gantikan bijan hitam
sedikit pewarna hijau /merah

  1. Masak agar2 bersama gula dan air.Hingga agar2 dan gula hancur.
  2. Sementara itu, rendam roti dalam susu cair dan carik-carikkan.Masukkan susu cair,roti dan susu pekat manis.Blend halus.
  3. Setelah agar2 dan gula hancur, masukkan bahan blend ke dalam periuk, juga masukkan esen vanilla dan mentega.Kacau hingga mendidih dan pekat sedikit.Tutup api.
  4. Ambil sedikit adunan dan warnakan hijau (sebagai kulit tembikai)sy gn 1cwn.Biar keras sedikit.
  5. Pastu sedikit lagi warna asal(sy gn 3/4cwn), curahkan di atas lapisan hijau tadi. Biar keras sedikit.
  6. Adunan selebihnya diwarnakan merah, curahkan diatas lapisan putih/warna asal tadi. Taburkan potongan cincau tadi sebagai biji tembikai. Biar sejuk.Simpan ke dalam peti sejuk.
Source : Resepi C&P from Kak Nor

Sicilian Orange Cake

250 g lightly salted butter, at room temperature, plus extra for greasing
250 g caster sugar-(haiza used only 200g)
4 medium eggs
1 1/2 tsp finely grated orange zest
250 g self raising flour
85 ml freshly squeezed orange juice

For the icing:
125 g icing sugar
5 tsp freshly squeezed orange juice


  1. Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
  2. Using an electric whisk, cream the butter and sugar together for 4-5 minutes.
  3. 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.
  4. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.
  5. 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.
  6. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
  7. 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.
  8. For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency.
  9. 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.
Source : Resepi C&P from Ayu

Wednesday, June 01, 2011

Puding Mangga

Chewy Gooey Yummy Brownies

Bahan-bahan :
250 gm butter - potong kecil2
400 gm cooking chocolate - potong kecil2
6 biji telor
340 gm gula perang (brown sugar)
2 sudu teh esen vanila
20 gm chocolate emulco
80 gm tepung gandum * ayak bersama
60 gm serbuk cocoa* - ummi guna serbuk Vouchelle
140 gm walnut/pecan/almond/macadamia - cincang dan bakar
(*haiza guna almond)

Cara Membuat:-
  1. Panaskan oven pada suhu 160C - sediakan loyang yang telah digris dan dialas baking sheet.
  2. Double boil butter dan chocolate hingga cair. Ketepikan biar suam sedikit.
  3. Dalam bekas lain, masukkan telor, gula, esen dan chocolate emulco, kacau dengan hand whisk hingga gula cair.
  4. Tuang adunan butter dan coklat tadi ke dalam mangkuk dan gaul rata.
  5. Masukkan tepung dan serbuk koko yang telah diayak tadi, masukkan juga cincangan walnut/pecan/almond tadi. Gaul rata sahaja, jangan kacau terlalu lama.
  6. Tuangkan ke dalam loyang dan bakar selama 45 - 50 minit. (depends on oven). Bila masak, biarkan sejuk dalam loyang. Lebih sedap disimpan semalaman. Potong dan hidang.
  7. Boleh juga dibubuh chocolate ganache/ice cream/sos kastad.
Source : Resepi C&P from Ummi


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