Cheese Bun (Pao de Queijo)

Say cheese to Cheese Bun. My baby really loved it and that was the pushing factor for me to learn how to make this bread. It is surprisingly easy to make and yummy too!! Cheers all and happy baking.

Ingredients
400 gm tapioca flour
1 1/2 cup grated parmesan cheese
1 cup milk
1/4 cup vegetable oil
50 gm butter
1/2 tsp salt
2 eggs (slightly beaten)


Method:
1. Preheat oven to 170C.
2. Mix milk, salt, vegetable oil and butter in a pot and bring to a boil.
3. Remove from heat and stir in 3/4 of flour into the milk and butter mixture.
4. Stir in the egg and grated parmesan cheese and mix well.
5. Add the balance of the flour and mix well. It will become a sticky soft dough.
6. With floured hands roll dough into a small ball and place on a baking sheet.
7. Bake in a preheated oven for 20 - 25 minutes. Serve it warm.

Chocolate Chip Cookies

Salam & selamat pagi semua.
Hari ni pagi2 I dah mengadap pc nak tampal resipi ni. Sebelum saya terlupa dan lebih tak sempat dari sempat...baik kita hupload itu resipi. Cookie ni ala2 Mrs Fields gitu. Baik buat sendiri kan dapat banyak kalu beli kat Mrs Fields tu...dapat ciput je kan. Selamat mencuba ye.



Ingredients:=
150 gm unsalted butter
100 gm soft light brown sugar
100 gm caster sugar
2 tsp vanilla essence
2 eggs (fridge-cold)
300 gm flour
1/2 tsp bicarbonate of soda
325 gm choc chips

Method:-
1. Melt the butter and set aside. Combine brown sugar and caster sugar and pour the melted butter and beat together.
2. Add the eggs one at a time and beat until light and creamy. Add the essence vanilla and mix well.
3. Sieve together flour and bicarbonate of soda. Add the choc chips into the flour and mix well.
4. Fold in flour mixture into the butter mixture and mix well until fully incorporated.
5. Scoop the cookie dough into ice cream scoop and drop onto the prepared baking sheet.
6. Bake for 15 minutes in a pre-heated oven 170C. Cool on the baking sheet for few minutes before transferring to wire racks.

Triple Delight Passion Cake

I love browsing thru cook books and food magazines, just going through them keeps me happy and so energised. Of course, the downfall for me will be this itchy feelings of wanting to try making them. I found this scrumptious triple layer cake from one of the magazines I bought recently. Going thru the list of ingredients .... hmmmmmmm it looks so tempting and I wonder how it will turn out. Decided to give it a go and after sharing the final cake with some friends, the verdict received was a SUCCESS!! Specially for Shidah and to all my beloved family and friends, here's the recipe:-



Ingredients:-
For the Cake
150 ml vegetable oil
300 gm self raising flour
1 tsp ground cinnamon
1 tsp baking powder
300 gm caster sugar
2 eggs
2 egg whites
2 medium size over-ripe bananas, mashed
140 gm carrots, grated
400 gm can of crushed pineapple, drain in a sieve and reserve the juice
1/2 cup of pineapple juice
100 ml fresh milk
1 tsp vanilla essence

For the Icing
200 gm philadelphia cream cheese (softened)
100 gm butter (softened)
100 gm icing sugar
1 tsp vanilla essence

For the Drizzle
170 gm - 1 can of passion fruit pruit pulp in syrup
30 gm caster sugar

Method:
1. Heat oven to 180C. Oil and line the bases of 3 x 20 cm round baking tin with parchment paper.
2. Sieve together the flour, baking powder and cinnamon and set aside.
3. In a mixing bowl, add half of the sugar and oil and beat till combine. Add the 2 whole eggs one at a time and beat till well incorporated. Add crushed pineapple, grated carrot, mashed bananas, milk, pineapple juice, vanilla essence and mix well.
4. In another bowl, beat the egg whites till stiff and add the remaining sugar and beat till it forms stiff peak and shiny.
5. Add the flour mixture into the fruit mixture and mix well until smooth and lump free.
6. Fold in the egg white mixture into the cake batter until fully incorporated.
7. Divide the cake batter evenly between the tins and bake for 25 minutes until risen and a skewer comes out clean. Swap the position of the tins after 20 minutes and continue to bake further 5 minutes. Cool the cake completely before assembling it.

For the Drizzle
1. Pour the passion fruit pulp in a small pan and add sugar. Cook under medium heat until it bubbles and thicken.

For the Icing
1. Beat the cream cheese and butter until smooth. Add the icing sugar and vanilla essence and beat till creamy and ready to spread.

Assembling the cake
1. Poke the cakes with skewer and drizzle some of the passion syrup. Spread the icing over the two cakes and sandwich them together. Add the top with the third cake and drizzle with the remaining passion syrup.

Happy Baking and hope you like the cake. Luv Nxx

Cheesy Rigatoni Casserole

Good day all!
The weather has not been kind past couple weeks, so foggy and wet where I am staying but that shouldn't be a lame excuse for me to bundled myself in the warm blanket. Having growing up children, u r on your toes all the time and I believe that's what keeping me busy.

This dish was a hit with my children and so happy to see them ate all. As promised, here's the recipe my friends.


Cheesy Rigatoni Casserole

Ingredients
300gm uncooked rigatoni pasta
350 gm minced meat
1/4 cup sliced ripe olives
1 cup mushroom pieces and stems
1 bottle (400 gm) of tomato pasta sauce (any flavour but I used tomato basil pasta sauce)
2 garlic - minced
1 big onion - cut into cubes or slice whichever easier
250 gm shredded mozzarella cheese
3 tablespoon olive oil
salt and ground black pepper

Method:
1. Heat oven to 170C. Cook and drain pasta as directed on package.
2. In a pan, heat oil and fry the garlic and onions till soft and add the mince meat , fry until the meat is brown and the juice evaporates. Add ground black pepper.
3. Add the tomato sauce, cook for another 2 minutes and seasoned accordingly.
4. In a bowl, mixed together the meat sauce, rigatoni, sliced olive and mushroom until all combined.
5. Grease your casserole dish with olive oil and put the rigatoni mixture in it. Spread with cheese.
6. Cover and bake about 30 minutes. Remove cover and bake further 5 minutes until cheese is melted.

Heavenly Carrot Cake

Assalamualaikum my dear readers

This is my first entry for 2012 and my apology for not updating this page for awhile. Its better late than never, here's wishing everyone a wonderful 2012 and may this Dragon year brings great joy and happiness for all.

I would like to share with you another recipe for Carrot Cake made by my lovely friend Ana aka Chief of Crumbs. It was my other half's birthday last December but due to some health reasons, I wasnt able to bake a cake for him. Not wanting to not having a cake for his birthday, I S.O.S my friend and ask her to make one for us. Kesian dia, dalam kelam kabut and just got back from her travel, berpeluh2 dia siap kan kek yang cantik ni for me. For your info, I have also tried baking this cake recently and brought it to a friend's house to celebrate Chinese New Year. Trust me, you will definitely enjoy this heavenly carrot cake. After one bite, you will surely want more!! To my lovely Ana...thanks again and God Bless You Always, Amin.


Here's the recipe

Ingredients
(A)
2 cups all purpose flour
1 tbsp baking powder
1 1/2 tsp bicarbonate of soda
1 tsp cinnamon powder
1 tsp nutmeg powder - optional (the original recipe from my friend doesnt have this, but I like it in my cake so I put them in)
340 gm shredded carrot

(B)
4 eggs
3/4 cup light brown sugar
3/4 cup caster sugar
1 1/2 tsp vanilla essence
1 1/2 cup corn oil
1 1/2 cups can pineapple - coarsely mince the fruit and drain
1/2 cup syrup from the can pineapple
3/4 cups walnut - roasted and chopped (optional)
1/2 cup raisins - (optional)
1/4 tsp salt

Method:-
1. Grease and line 2, 8″ round or square baking pans.
2. Heat oven to 180C.
3. Mix ingredients (A) in a bowl and set aside.
4. Whisk together both sugar and eggs till just combined.
5. Add in the rest of the ingredients (B).
6. Add the mix ingredients (A) and mix everything till well incorporated.
7. Pour the mixture into prepared baking pans by dividing equally.
8. Bake for 40 minutes or till done.
9. Cool the cake completely and spread cream cheese icing on the cake and sandwich them. Cover the cake with the rest of the cream cheese icing and voila you DID it!!

For Cream Cheese Frosting
Ingredients
250 gm philadelphia cream cheese (at room temperature)
100 gm butter (at room temperature)
1 1/3 cup icing sugar
a pinch of salt
1 tsp vanilla essence

Method:
Put all ingredients in a mixing bowl and beat till creamy and smooth.

Butter Cake

I had this recipe for a while courtesy from one of the Chefs who happens to be one of the instructor during one of my Cake Deco course, 2 years ago. Recently, I had to bake for my friend son's birthday and she has always loved vanilla and butter cakes. I decided to use this recipe which I have adjusted some of the ingredients. I do not like a cake too sweet and can you imagine a sweet cake with buttercream frosting, it will make my sugar level sky rocketing....LOL!!
Anyway the full recipe is good for a 10 inch cake pan but when I bake this cake, I actually use a 6 inch round cake pan and 8 inch square pan.

Well, I like plain butter cake to go with my tea, a wonderful treat for a perfect afternoon. Happy Baking all and here's the recipe:-



Ingredients:-
400 gm butter
350 gm caster sugar
7 large eggs
2 tsp vanilla essence
400 gm self raising flour
200 gm fresh milk

Method:-
1. Grease and line with baking paper a 10 inch baking pan.
1. Beat butter and sugar till light and fluffy.
2. Add egg one at a time and beat till fully incorporated.
3. Add essence vanilla and mix well.
4. Fold in the sifted flour and milk alternately.
5. Pour batter in a cake pan and bake in a preheated oven 180C for 50 minutes or until the skewer comes out clean.


Note: to make Self Raising Flour, simply combine 1kg of plain flour and tbsp baking powder - sieved.

Macadamian Cheese Cake

I am privileged to share this wonderful recipe to my readers. Thanks to my Sifu Datin Permaisuri whom as always, so willingly sharing her good recipes with everyone. God bless you always my fren, Insyaallah.

Trust me its not hard to make this delicious cake for you to serve the family or as a gift to bring to your friend's house when you are invited. When you read the recipe you might think there's just too many steps but its not difficult. Give it a go and you will enjoy another scrumptious treat.

Ingredients:-

(For the batter)
600 gm cream cheese (at room temperature)
100 gm caster sugar
1 teaspoon vanilla extract
4 eggs (lightly beaten)

(For the base)
160 gm digestive biscuits
40 gm butter (melted)

(For Nut brittle)
150 gm macadamia nuts
90 gm caster sugar

(For Caramel Sauce)
65gm butter
160 gm caster sugar
100 ml whipping cream

Method:-


For the nut brittle
1. Scatter the macadamia nuts over a baking sheet and roast in the oven for 15 minutes or until golden brown. (You can skip this process by buying the readily roasted macadamian nuts like I did)
★ Line a baking tray with parchment paper (this is to put the nut brittle in to cool it down later)
2. Place the sugar in a large saucepan. Heat gently until the sugar melts. Do not stir until the sugar browns. Add the roasted nut and carefully mix with a wooden spoon until most of the nuts are coated with caramelised sugar. Pour them onto baking tray and leave to cool until the brittle hardened. Chop very roughly and set aside.

For Caramel Sauce
1. Put sugar, butter in a heavy bottomed saucepan and stir constantly over medium heat with a wooden spoon until it becomes dark brown caramel. Be careful not to burn. Add the cream and stir vigorously until all mixes well. Let it cool.

For the cake
1. Pre-heat oven to 140C - 285F, grease a 20 cm loose base cake tin (springform).
2. Whiz the bisucits in a food processor (or put in a plastic bag and bash with a rolling pin until it becomes like bread crumb). Add the melted butter and mix to a wet, sandy consistency, Put the mixture in the tin and flatten with a spoon. Set aside.
3. Beat sugar and cream cheese till smooth. Add the beaten egg and continue to beat until fully incorporated. Add the vanila extract and mix well.
4. Pour the batter over the biscuit base and place in the oven for about 60-70 minutes (or until the wooden skewer comes out clean). Let the cake cool completely. You can remove the cake more easily when it is completely cool and set or chill if for couple of hours.

To finish the cake, dust with icing sugar. Spoon the sauce in the middle of the cake, allow it to spill over. Scatter the nut brittle on top. the cake will keep in the fridge for 3 days.

Recipe courtesy of Ana.