Brownies

Yummy and delicious brownies. I was simply browsing through some recipes and stumbled across this.
I thought, it looked easy enough and I have all the ingredients at home, so why not? It was a public holiday and everyone was home to enjoy it.

Cocoa Brownies
source: ABM

100ml hot water
4 Tbsp cocoa powder (I used Meriah)
120g butter (melted)
1 1/2 tsp instant coffee (I didn't)
2 eggs (slightly beaten)
1 tsp vanilla
120g castor sugar
a pinch of salt
70g + 1 Tbsp of flour (I used Tepung Gandum Blue Key)
1/2 tsp bicarbonate of soda
2 Tbsp plain yogurt (I subsituted this 2 Tbsp milk and squeezed some lime onto it)
2-3 Tbsp ground almonds (I used 3 Tbsp chopped almonds and walnuts)

Method
In a bowl combine hot water and cocoa powder. Add in melted butter and mix well.
Add in eggs and vanilla.
Stir in sugar and salt. Mix well.
Add in plain yogurt. Mix well.
Fold  in flour, bicarbonate of soda until combine. Add in nuts and mix well.
Pour the batter into greased tin. (20 cm square tin) Spread out evenly, and bake
for 20-25 min at 180 C.
Leave in tin for a few minutes before removing it to the cooling rack.
Best to cut when the brownie is cooled. Dust some icing sugar over it if you like.

Good luck.

Biscuits.

Everyone loves these, including myself and they are easy to bake.
It doesn't require much to make them and are very addictive!
Nama je Christmas Cookies, but you can make it anytime with any theme you want. The basic biscuit is important, be creative and create various designs to decorate.

Christmas Cookies.
source: BBC Food Recipes

100g butter
100g caster sugar
1 egg (beaten slightly)
275g flour (I used Tepung Gandum Blue Key)
1 tsp vanilla

For icing on the top
400g icing sugar (sieve first or you'll encounter lumps)
3-4 Tbsp water
A few drop of food coloring of your choice
edible glitter

Method
Cram butter and sugar until fluffy.
Add in beaten egg and vanilla, a little at a time. Mix well.
Roll out dough onto a floured surface to a thickness of 1 cm.
Using biscuit cutters,of your choice, cut out the biscuits and place
them onto a greased baking tray.
Bake at 160 C for about 10 min. Keep an eye on them or they'll burn.
Cool the biscuits on a rack.

Icing.
Carefully mix the sugar and water. Preferable a drop at a time, to form a smooth paste.
Stir in food coloring.
Using a knife or a piping bag, spread the icing onto the biscuits and sprinkle any glitter
or sugar decoration you like.
Let icing harden and dry completely before storing in air tight containers.

Good luck!

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Cakes - Purple Ombre Cake

Purple Ombre Cake

A delight multi hue coloured cake.

Topped with fresh cream and cream cheese.

Weight: 2 kg +-

please email for price

Strawberry Shortcake.

Strawberry Shortcake

A delicious moist sponge cake layered with 

fresh strawberries and fresh cream.

weight: 2 kg +-

please email for price

Another Chocolate Cake

One can never get enough of chocolate cake or collecting recipes of it.
This is another one I found but I can't remember who posted the recipe.
Many thanks to the person who did.

Moist Chocolate Cake
2 cups of flour (I used Tepung Gandum Blue Key)
1 cup of cocoa powder  (I used Meriah)
1 tsp baking powder
1 tsp bicarbonate soda
4 eggs
2 cups sugar (I lessened it to 1 3/4 cup)
1 cup condensed milk
1 cup oil (I used Daisy Corn Oil)
1 1/2 cup of boiling water


Method
Beat eggs and sugar with a whisk until frothy and foamy.
Add milk and oil.  Mix well.
Fold in dry ingredients little by little until combined.
Lastly add in hot water.

Pour mixture into greased tin, I used a 9" round tin.
Bake in oven at 175 C, for 50 min or until cooked.
Once cake cools, do the topping.


Topping
1/2 cup of condensed milk
1/4 cup of cocoa powder
2 Tbsp softened butter or oil
2 Tbsp milk

Mix all together to form a smooth paste. Spread over cake once cooled.
Decorate the cake at will!


Happy Baking.

Congo Bars

Congo Bars.

The name is amusing is it not? But just like you can't find mee bandung in Bandung you probably won't find Congo Bars in Congo!
But a friend asked me to bake it and I agreed. As usual I looked at a few recipes for this delicious dessert before finally settling on my favorite blogger, kak ita from Masam Manis. Terima kasih kak!!

At first glance the recipe is like for a cake but all the pictures show a rather short squarish cake. It is chewy like a brownie and improves on taste the following day! The name and texture remains a mystery to me but I must admit it is easy to bake, the ingredients is very basic and most importantly it is very sedaps!!

Congo Bars.
source: Masam Manis.


Ingredients
315g flour (I used Tepung Gandum Blue Key)
21/2 tsp baking powder
1/2 tsp salt
150g butter (I used Buttercup)
320g brown sugar (I lessened it to 300g)
3 eggs
1 tsp vanilla
250g chocolate chips (any brand, semi sweet or milk or dark chocolate can one!)
1/2 cup finely chopped walnuts (I added this to mine!)
Some chocolate chips and slivered almonds for topping (optional)


Method
Combine butter and brown sugar. It will look like sandy bits at first, but keep going.
Add in eggs one at a time, beating well. Add in vanilla.
Fold in flour and walnuts until combined. Stir in chocolate chips.
By now the batter will be sticky and quite lumpy. Not quite like the normal cake batter.
Don't worry. Spread out onto a greased baking tray. I used a 10" x 10 " short tray.
Spread out the mixture as even as you can.
Sprinkle some additional chocolate chips and slivered almonds for decoration.

Bake at 170 C for 30 min. Don't overbake!
Once cooked, cool for a bit before tipping it out onto a rack to cool
It is easier to cut when cooled.

Good luck!

Black Currant Butter Cake.

Butter cake, like its name lovely and very buttery. I bought this recipe book from popular and had only tried 2 recipes!! LOL must do more next time. Mum wanted to eat a fruit cake one day, so I decided to give this a try.
I want to share a delicious recipe with raisins and lemon.
The white topping is just icing sugar, to make it look prettier.

Black Currant Butter Cake.
source: I love Butter Cake too 2

180g butter
150g castor sugar
3 eggs
180g plain flour (I used Tepung Gandum Blue Key)
1/2 tsp baking powder
1 Tbsp lemon rind ( I didn't)
50 ml lemon juice
120g Black currants (I didn't have any so I used chopped black raisins)

Method
Cream butter and sugar until creamy. Add  in eggs one at a time, beating well.
Fold in sifted flour, baking powder and lemon rind. Alternate with lemon juice and black currants.
Mix well.
Pour into baking tin.
Bake at 160 C for 30-40 min or until cooked.

Happy Baking.

Cheese Cake!!

I have always loved anything with cheese. But I have also always opt for store bought cheesecakes as I was too lazy to bake one. My excuse was always that the cheese was too expensive and it would be a waste if the cake didn't turn out well.

But lately as I started baking cakes with cream cheese toppings and since there was a sale on cream cheese, yes it is true, I thought why not give it a try. I looked up several recipes and decided on the non bake one, as it looked easy enough ( so I thought!! )

The first try was not a disaster but it didn't hardened quite enough and it had to be eaten with a spoon. Actually it resembled more like a pudding! Months later I tried again, this time it was good! YAY!!  I was so happy, everyone liked it even my mum who didn't like the first one at all.

Thanks so much to Evelyn Gemina for the recipe.

Oreo Cheese Cake (no bake)
source: My Baking Workshop

For the base
200g oreo cookies (crushed) I took out the cream and used a food processor.
100g melted butter.

The Cake
500g cream cheese (I used Fatura)
400g Whipped Cream (I used Emborg)
120g castor sugar
1 1/2 Tbsp gelatin (I used 2 Tbsp) add to 60ml water
40 ml lemon juice (didn't have any at that time, so I used 2 limau kasturi - buang biji!!)
12 oreo cookies halved ( I didn't have any left, so I left this step out)

Topping (optional, I didn't do this)
200g whipping cream
1 tsp vanilla
some crushed oreo cookies

Method
Mix the crushed cookies with melted butter well. Then press down firmly and evenly to the bottom of the tin.
Use a springform but if like me you don't have one, I used a round baking tin lined with plastic wrap.
Cool for about 30 min to 1 hour in the fridge.

Mix gelatin, lemon juice and water in a double boiler until sugar dissolves. Set aside to cool.
In a clean bowl, beat the cream cheese until smooth, add in whipped cream and sugar and continue beating.
Add the gelatine mixture and mix well.
Lastly add in the halved cookies and poured into tin with the cookie base.
Chill in the fridge for about 5 to 6 hours or until set. It is best overnight but no one can wait that long!

When the cake had hardened, do the topping.
Beat the whipping cream at low speed and add in vanilla. Continue at a faster speed until peaks form.
Do not over beat.
Pour onto top of chilled cake and sprinkle with some crushed cookies.

Good luck! This is a very yummy cake.