Konnyaku Jellies

26 December, 2007 at 3:26 pm | Posted in » Desserts | 4 Comments
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Having some spare time after I made the fruit cake… I decided to make some of this Konnyaku Jellies for my hubby. I have added grape flavoring and color to the jellies…

X’mas Cream-Cheese Fruit Cake

26 December, 2007 at 3:21 pm | Posted in » Recipes, » Yummy Cakes | 2 Comments
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I went back to my mummy’s place to spent my Xmas day and I have made a fruit cake to bring back with me. I have add cream cheese to this fruit cake, the taste is very nice… but a little too sweet though.. need to reduce the amount of sugar more the next time…


145 gram Butter
145 gram cream cheese
200 gram castor sugar
3-1/2 eggs (size B)
230 gram Cake flour sifted together
1-1/4 tsp. baking powder
175 gram Mixed fruits – soaked overnight with 2-1/4 Tbsp. Rum/brandy/Kirsch
58 grams Chopped walnuts (I use macadamia nuts)
6 green Cherries – diced (I ommit this as the mixed fruits I bough comes with it)


1.        Cream butter, cream cheese and sugar together till creamy.

2.       Add in eggs one at a time, beat well after each addition to prevent curdling.

3.       Mix 2-1/4 Tbsp. of the sifted flour with the mixed fruits to prevent the fruits from sinking.

4.       Fold in sifted flour and then add in the mixed fruits, green cherries and walnuts.

5.       Pour mixture into a 8″ square tin and bake in preheated oven at 175C for about 45 mins. or until cooked.

6.       Remove from oven and leave to cool on the wire rack.

1st Daring Bakers’ Challenge !!

22 December, 2007 at 3:23 am | Posted in » Daring Bakers, » Recipes | 14 Comments
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Around this time every month, a group of talented and passionate bakers around the world will engaged themselves in a baking challenge using the exact same recipe, they are known as The Daring Bakers!

I have being reading about this group for awhile now, and decided bring myself to a higher level and to challenge myself by joining them. Being a new member of the group, I am really excited of what my 1st ever Daring Bakers Challenge would be… And since it happens to be in december, the challenge given is the X’mas Yule Log, which is hosted by Ivonne of Cream Puffs in Venice and Lisa of La Mia Cucina. When the challenge was announce, I was so excited…. I went to look for decorative ideas online and magazines…. I even did some cut outs… This is also my 1st attempt on making a Yule log and I’m so soooo satisfied with the results !

The Yule Log challenge consists of three parts: a genoise cake, a coffee buttercream frosting and Meringue or Marzipan mushrooms. Me having an allergy to coffee, I have to change the coffee flavour to chocolate and being such a chocolate addict, I have also added chocolate flavour to my genoise, so instead of a plain genoise which was given in the original recipe…. I have a chocolate genoise. And of course, if you remember my previous post on the Meringue mushrooms, it’s made for this challenge…

Genoise Cake

Chocolate Buttercream

Filling And Rolling of the genoise cake

Icing of the Yule Log

And….. the final product !! Looked Pro ?? heehee…

Sources: Perfect Cakesby Nick Malgieri and The Williams-Sonoma Collection: Dessert
Serves 12

Cake should be stored in a cool, dry place. Leftovers should be refrigerated

Chocolate Genoise:

3 large eggs
3 large egg yolks
pinch of salt
3/4 cup of sugar
1/3 cup cake flour
1/3 cup cornstarch
1/4 cup cocoa add to flour mixture

one 10 x 15 inch sheet/flat pan that has been buttered and lined with parchment paper and then buttered again

1. Set a rack in the middle of the oven and preheat to 204 degrees C (400 degrees F).
2. Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
3. Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger – it should be warm to the touch).
4. Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.
5. While the eggs are whipping, stir together the flour and cornstarch.
6. Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.
7. Scrape the batter into the prepared pan and smooth the top.
8. Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.
9. While the cake is baking, begin making the buttercream.
10. Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.

Chocolate Buttercream:

4 large egg whites
1 cup sugar
24 tablespoons (340.2 grams or 1-1/2 cups) unsalted butter, softened
1/4 cup to 1/2 cup of melted and cooled chocolate
2 tablespoons rum or brandy

1. Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.
2. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth.
3. Beat in the melted chocolate and add liquor 1 tablespoon at a time

Filling and frosting the log:

1. Run a sharp knife around the edges of the genoise to loosen it from the pan.
2. Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.
3. Carefully invert your genoise onto a fresh piece of parchment paper.
4. Spread with half the coffee buttercream (or whatever filling you’re using).
5. Use the parchment paper to help you roll the cake into a tight cylinder.
6. Transfer back to the baking sheet and refrigerate for several hours.
7. Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end.
8. Position the larger cut piece on each log about 2/3 across the top.
9. Cover the log with the reserved buttercream, making sure to curve around the protruding stump.
10. Streak the buttercream with a fork or decorating comb to resemble bark.
11. Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.

Meringue Mushrooms:

3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup (105 gram) granulated sugar
1/3 cup (40 gram) icing sugar
Unsweetened cocoa powder for dusting

1. Preheat the oven to 107 degrees C (225 degrees F). Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.
2. Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each 1/2 inch (12 mm.) wide at the base and tapering off to a point at the top, 3/4 inch (2 cm.) tall, and spaced about 1/2 inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and 3/4 inch (2 cm.) high, also spaced 1/2 inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. 
3. Dust with cocoa. Reserve the remaining meringue.
4. Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.
5. Garnish your Yule Log with the mushrooms.

I’m Back!!

21 December, 2007 at 8:01 pm | Posted in » Grumbles...Grumbles... | Leave a comment

Finally, I’m back… actually everything have been back to normal or should I say is better since last friday…., but I have been busy with my house cleaning and packing so I haven been doing much baking and blogging lately…

So glad that Xmas is coming soon… I mean real soon… It has always been my favorite holiday of the year, where there are lots of sharing and caring and of course partying!! However, I won’t be having any party at my house on Xmas, but on the new year eve… really can’t wait !


Just some thoughts…

12 December, 2007 at 9:29 pm | Posted in » Grumbles...Grumbles... | Leave a comment

I am feel very down recently and not in the mood to do any baking or rather not in the mood to do anything… except to work to keep myself occupied. There is something that I need to settle before I can get back to baking… hope everything will be fine and back to normal after it has been settled….

Meringue Mushrooms

7 December, 2007 at 12:12 am | Posted in » Crunchy Cookies | 5 Comments
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Made these Meringue Mushrooms in the evening, this is the first time i’m making these… I would say it turns out very well although there are a few that does not look so nice… Thumbs Up It looks complicated… but actually it’s quite simple…

Hmmmm, you will be thinking why would I wana made these…. well…. I’ll keep it in suspense for now… heehee

Traditional Keh Lapis

4 December, 2007 at 12:09 pm | Posted in » Recipes, » Yummy Cakes | 2 Comments
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Since my hubby went on reservist starting from yesterday till next fri, I have alot of free time to myself. I make an attemp to make this Keh Lapis last nite.

It’s was not the first time I made this, but it’s the first time I made it all by myself. Previous ones was made together with my mummy, she can make very nice great lapis. But consider it was the first time I’m making this all by myself, I’m great it turns out quite well. Except that the actual layers are not that high, I cheated abit on the photo by cutting the lapis into half and stack on top of each other as the cake tin I use was too big  Too Funny  Maybe next time I try again using a loaf tin, I think it should be better… heehee

Makes 1 (7-inch) cake

7 egg yolks
150gm castor sugar (superfine or granulated sugar)
1 tsp. vanilla essence or extract
150gm butter, softened at room temperature
1 tbsp. brandy
90gm plain flour (all-purpose flour)
1 tsp. mixed spice
7 egg whites


1.        Grease the base and sides of a 17cm (7-inch) square cake tin and line base with greased greaseproof paper. 

2.       Whisk egg yolks with sugar and vanilla essence until creamy. Beat in butter and brandy and stir in flour and mixed spice.  

3.       Whisk egg whites until just stiff. Pour egg yolk mixture into egg whites and fold gently.  

4.       Heat grill (or broiler in top part of oven) to moderate and place the prepared tin under grill (broiler in top part of oven) for 1 minute.

5.       Remove the tin from grill (broiler) and put in a ladleful of batter.  

6.       Spread batter evenly by tilting tin, and grill (brown under broiler) for 5 minutes, or until lightly brown.  

7.       Repeat until batter is used up.

8.       Turn out and cool on a wire rack. Cut the cake only when it is completely cooled.

BeefBall Bolognaise

3 December, 2007 at 2:47 pm | Posted in » Cooking, » Recipes | Leave a comment
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The main dish for Hubby italian food craving…BeefBall Bolognaise !!

beefball1.jpg  beef_ball_pasta_0014.jpg 

Serves 2

300 grams minced Beef
1/2 onion, peeled and chopped finely
1/2 breadcrumbs
1/8 cup grated parmesan cheese
1 tablespoon chopped fresh parley
1/2 egg, beaten
1/2 clove garlic, crushed
rind and juice of 1/4 lemon
salt and ground black pepper, to taste
1/4 plain flour, seasoned
1 tablespoon olive oil (I use corn oil)
250 grams pasta (any kind u like)

Bolognaise sauce, ready made
1/4 cup beef stock (I use chicken stock)
1/4 cup red wine
1 tablespoon chopped fresh basil
1/2 clove garlic, crushed
sal and ground black pepper, to taste


1. In a large bowl, combine mince beef, breadcrumbs, parmesan, onions, parsley, egg, garlic, lemon rind and juice, salt & pepper. Roll tablespoonful of mixture onto balls and roll balls in seasoned flour.

2. Place oil in a large frying pan and fry meatballs until golden. Remove from pan, drain on paper towels. Set aside. Remove excess fat ans meat juices from pan.

1. In the same pan, combine the Bolognaise sauce, stock, wine, basil, garlic, salt and pepper. Bring to boil.

2. Reduce heat and return the meatballs to pan. Allow to simmer for 10-15 mins. While meatballs and sauce are cooking, add pasta to a lare pan of rapidly boiling water and cook until just tender. Drain well. Serve pasta with meatballs and sauce over the top.

Triple Meat Pizza

3 December, 2007 at 2:12 pm | Posted in » Cooking, » Recipes | 2 Comments
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Hubby wanted to have italian food for lunch again on last Sat. I made a triple meat pizza to go with the pasta (pasta coming up in the next post). 

pizza_0005.jpg pizza_0001.jpgpizza_0011.jpg


The Crust:
150 grams plain flour (all-purpose flour)
75 grams Bread flour
1/2 teaspoon instant yeast
150 grams water
1/4 teaspoon salt
15 grams shortening

Honey baked ham, cut into small squares
Chicken sausage roll, sliced
Can pineapple cubes, cut into halves
Yellow Bell Pepper
Shredded Mozzarella Cheese
Shredded Cheddar Cheese

Sauce: (mixed together)
2-3 tablespoons of tomoto puree
1 teaspoons of oregano powder


The Crust:
1. Put all ingredients into a mixing bowl of a mixer, using low speed mixed well. Then use high speed to mix until the dough is smooth. If you do not have a mixer, you can use hands. Method is to use the motion like you are handwashing clothes. Starting the dough will be sticky, do not add any flour or oil, the dough will eventually becomes non sticky. When complete, the dough should be smooth and abit of shine, elastic when pull.
2. Cover the dough with a cling wrap or damp cloth and let raise for 35 to 45 mins or until about 1 1/2 the original size. Then punch down.

3. Roll the dough to require size or shape.

4. Using a fork, poke holes on the rolled out dough to let the air out.

5. Leave to prove for 25 mins.

6. Bake at 180 deg C for 7-8 mins.

1. Cover the crust with the tomoto sauce evenly.

2. Put a layer of Mozzarella Cheese, then put the Ham, Pepperoni, Chicken sausage, tomotoes, yellow bell pepper, pineapples in any order you want.

3. Then put the Cheddar Cheese, finish the toppings with another layer of Mozzarella Cheese.

4. Bake in preheated oven at 180 deg C for about 20 mins.

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