tag:blogger.com,1999:blog-1272903297520812322024-03-16T15:30:19.780+08:00Charm BakesBaking a lil magic *Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-127290329752081232.post-39006889439943695532014-10-21T11:15:00.002+08:002014-10-21T14:42:24.625+08:00Cranberry Pistachio with green tea Cookies<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Ever since I soft launched CharmBakes back in May'14, it seems like I never want to looked back. I was asking myself on why didn't i did it earlier since 5 years back. Maybe back then I was still not as confident, inexperience and afraid of the risk. I am still a working mum though , but " when else if not now " right?.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I needed a push and thank god, I made it through. I knew I did not want to do it alone, I needed a partner, somebody I could trust, someone in the family. For years I was asking my only sister if she was interested for a baking venture but you see, she prefers cooking so much more. Then my 22 year old niece who is a dental nurse, showed so much passion in her hobby and of course she was more than happy when I asked. It was the best moved I made. We do it so much better in 2s and we are loving what we do now. So Charm Bakes has a new face. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I still pray to have a 3rd partner, hoping my sister could open her heart ( hahahaha ) to baking as our dream was to set up that little mini dessert bar of our own, wedding cakes and what not.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The original Charmed ones. Hopefully</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So here is a tribute to our venture, a recipe which I adapted in so many ways, tweaked so many times and finally came with the perfect one. It was an ordinary ice-box cookie recipe in general but now it not. LOL!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Since Christmas season is coming, this cookie recipe would be so so perfect.</span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><b><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 115%;">Cranberry and Pistachio with Green tea Cookies<br />
</span></u></b><i><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 115%;">Makes abt 120 pieces (square / circles)</span></i><span style="line-height: 115%;"><br />
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">227 grams unsalted butter, softened ( Use SCS,
Unsalted )</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">110 grams fine sugar</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 large egg </span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 teaspoon vanilla essence</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">300 grams all purpose flour</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 teaspoon salt</span><br />
70 grams<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> pistachios, chopped</span><br />
70 grams<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> dried cranberries, coarsely chopped</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 tsp matcha green tea powder ( this gives the
green color in this cookies)</span><br />
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<b>Method:</b><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Beat butter and sugar with electric mixer on
medium speed until light and fluffy, about 3 minutes. Add egg and vanilla
extract and beat to combine. Add the flour in 3 sections, salt, pistachios and
cranberries. Mix on low until combined.</span><br />
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Divide dough into 3s. Take 1 part and roll it into a log or a 4-sided log, wrap using a parchment paper. The dough will be slightly sticky but it's fine. Repeat with second half of dough.
Refrigerate in freezer until firm at least 1 hour or overnight.<span class="apple-converted-space"> </span></span><br />
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Preheat oven to 180 degrees. Line baking sheets with
parchment paper. Remove one dough sheet at a time from refrigerator. Unwrap
cookie sheet and with sharp knife, slice dough into 1/4 inch thick. Place cookies 1 inch apart onto prepared baking sheets. Bake 13-15 minutes or until cookies
are golden brown around the edges. Leave on cookie sheet one minute before
removing to cooling rack to cool completely.</span><br />
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<span style="line-height: 115%;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Shelf period : 2-4 weeks in airtight</span></span><b style="font-family: Verdana, sans-serif; font-size: 9pt;"><u><span style="background: #FFF8E5;"><o:p></o:p></span></u></b></span></div>
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<span style="line-height: 115%;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">I added more green tea on this one as i like the intense green tea flavor.</span></span></span></div>
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<span style="line-height: 115%;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">I hope you love it as much as we do. </span></span></span></div>
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<span style="line-height: 115%;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Thank you all for your support. Because of all of you , stuffs we love doing becomes possible.</span></span></span></div>
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<span style="line-height: 115%;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Baking a lil' Magic,</span></span></span></div>
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<span style="line-height: 115%;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Nura</span></span></span></div>
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Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com1tag:blogger.com,1999:blog-127290329752081232.post-48394582784523061972014-09-08T14:39:00.003+08:002014-09-08T14:44:53.181+08:00Rainbow Steamed Cake<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Is it just me ? I feel that rainbow cakes are too under-whelming. Since it started with <a href="http://www.whisk-kid.com/2009/08/say-it-with-cake.html" target="_blank">Whisk Kid</a> since 2010, it went viral worldwide. Everyone love the color splashed. Ok 4 years of seeing the same cake is a little boring for me. It's the naked and rustic look now which are fresh to my eyes. Don't worry, I'm still sharing that Rainbow Steamed cake recipe which is so long overdue. I've shared this recipe at 'Nak Masak Apa' FB page before too. But that was a Malay version.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This recipe is oh so awesome for those who does not like cream much or even at all. Simpler and so much easier to prepare that the stacking Rainbow cake. I honestly feel that doing steam cakes are less work. Less cleaning. So on not so hard working days and if you still want to have a pretty tea time at home, this is the cake for you.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">There was a time where I would go crazy for anyone who goes to Bandung, Indonesia just because the Rainbow Steamed Cake from Kartika Sari is to die for. And it only cos SGD$5.50. The minus points for this cake that it does not last very long. 3-4 days and done. Can't eat them anymore. Then... I came across this cake recipe at Kak CT's kitchen. Worth the try though, the cake is soft, moist and delicious with some freshly grated coconut too.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Rainbow Steamed Cake</u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>(Adapted from Dapur Che CT)</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 Whole eggs<br />2 Egg Yellow</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">250 grams Caster Sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp Vanilla Essence</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp Ovalette<br />175 ml Coconut milk ( I used KARA) plus abt 50ml water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">200 grams Cake Flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Colorings:</b><br />Violet, Sky Blue, Apple Green, Lemon Yellow, Orange and Bright Red</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Tray:</b><br />8 x 8 x 3 inch</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Grease the tray with some butter and line parchment paper and grease with butter again (This will keep the cake moist). Splash some flour thinly.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Start to boil water in your steamer.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1. Whisk eggs and egg yolk together with sugar and ovalette till reached fluffed volume and mixture is pale yellow. This will take about 5-6 mins.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2. Pour in the flour and continue to whisk till no traces of flour is seen. put in vanilla essence.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3. Remove from the beater, mix in with a spatula the coconut milk till well mix. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4. Divide the batter into 7 parts and color accordingly. (At this point, i usually weigh the whole volume and divide them into 7)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5. Start with violet, pour in the batter and and steam for 10 mins. Continue with blue, green, yellow and orange , all for 10 mins each layer. Last later will be the red, steam for 20 mins till all cooked.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6. Stop the fire and bring out from the steamer and let it cool before you cut. Cut the sides and it's ready to eat. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Easy peasy. You can try these for the kids this holiday. They would sure love them!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Baking a lil' magic,</span></div>
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Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com1tag:blogger.com,1999:blog-127290329752081232.post-32559137693716517122014-07-31T14:36:00.000+08:002014-07-31T14:36:13.307+08:00Tapak Kuda<div style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif;">How was your Hari Raya so far. I hope we all did enjoy ourselves , that too in moderation. I was so so busy last Ramadhan and all that thanks Him for letting me fulfill my wishes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Unlike any other year, this year, I have decided to take 4 times more orders than any other year.Thank you all for your support and trust for me to decorate your Eid table with my goodies. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Today , I'm going to share my Lucky Hoof Roll (Tapak Kuda) recipe. It's a simple cake with simple techniques which you just have to follow closely. I did a few versions and this one I'm sharing is the best so far.The cake is moist & soft and it perfectly ,makes 4 per recipe.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">And of course, the filling is of your choice. Nutella currently is on a questionable stage as the bottle does not indicate a Halal sign except for the ones in Australia. Of our shelves in NTUC now are mostly from Germany and Poland. But there is also a confirmation from Nutella Singapore that they are on the midst of getting the sign and confirms that Nutella has no animal extracts.Here is a share of the post. Thank you kind soul.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">But if you are still in doubt, make your own. It's easy. Buy chocolate cream and hazelnut paste from Phoon Huat. Mix them 3:1 and you will get your very own version of Nutella. Easy Peasy. The choice is yours. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Here is the recipe.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Lucky Hoof Roll
(Roll Tapak Kuda)</u></b><br />
Recipe by Aini Salim.<br />
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<b>Ingredients:</b><br />
10 egg yolk<br />
5 egg white<br />
225g caster sugar<br />
30g ovalette (cake stabilizer)<br />
*110g plain flour or top flour <b>( I use
Hong Kong Flour )</b><br />
*1/2 tsp baking powder <b>(I used
double-acting.)</b><br />
135g butter (melted)<br />
*10g milk powder <b>( I used full cream )</b><br />
(* sifted together)<br />
1 tsp vanilla essence<br />
1 tsp chocolate emulco ( I used
Strawberry Emulco / Blueberry flavor for different types of Lucky Hoofs)<br />
Nutella chocolate spread OR hazelnut paste OR any Chocolate filling<br /><br />
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<b>Method:</b></span></div>
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Prepare baking pans. I spray the trays with a cooking spray & line with parchment.This will make cleaning a little easier. Set aside.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a mixing bowl, combine egg yolk, egg white, sugar &
ovalette & beat until thick & fluffy on a med-high speed.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add in all sifted flour & continue
beating until well mixed.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add in melted butter & vanilla & mix well with a spatula.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Scoop up 5 big spoons of batter into a bowl & mix it
with the chocolate emulco / other flavors. Then pour into baking pans (Refer
below for dimensions of pans.). Spread batter evenly.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Fill the rest of plain batter into a piping bag. Pipe batter
onto chocolate layer. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bake for 20-25 minutes at 180 deg C. Once cooked, remove pan
from oven. Then remove cake from pan & leave to cool.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Once cooled, cut off the edges of the cake. Then cut into 2 . Spread Nuttela / hazelnut paste /
chocolate filling on the cake & fold into two. Wrap rolled cakes with
grease paper or cling wrap & chill cakes before serving.</span></div>
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<a href="http://4.bp.blogspot.com/-hjxAHoGKrS0/U9nifIiY2mI/AAAAAAAABQY/J9gPb2sgGT0/s1600/10501846_10152359526672909_1897173597760341356_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-hjxAHoGKrS0/U9nifIiY2mI/AAAAAAAABQY/J9gPb2sgGT0/s1600/10501846_10152359526672909_1897173597760341356_n.jpg" height="320" width="320" /></a></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Dimension & number of pans I used :</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">two 10x10-inch pans - cut each pan of cake into 2, so total rolls yielded is
4</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Hope you find the recipe useful. Feel free to drop me a note if you have any questions. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Happy trying!</span></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img border="0" src="http://signatures.mylivesignature.com/85788/charmdiaries/acfe3c58f4c40b93a2c985c3edf83fcf.png" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px !important;" /></a></div>
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Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com7tag:blogger.com,1999:blog-127290329752081232.post-11529725468192539962014-05-26T15:45:00.002+08:002014-05-26T17:13:23.276+08:00Mini Pavlova - The HOT stuff !<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">I have settled down, Finally! I just ended the week with my son's 1st birthday bash which literally rock the block, thanks to all who helped made it happened!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I would write about that separately as I believe it's going to be quite lengthy since I baked a few desserts myself.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">A small preview of my dessert station for a peek-a-boo feel on how the next post going to be.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I want to talk about Ms. Pavlova here. By it's name, it makes me feel like name after a music teacher but I just recently found out that it was name after a russian ballerina, Anna Pavlova who toured the place pavlova was created in 1926. Although this dessert have been around for long but this is now a current craze here in Singapore. We are pretty back dated on desserts don't you think?</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I have been wanting to try to make this since 4 years ago but I was just afraid that it was going to be too sweet because of the sweet meringue. And since IG and FB have been huha-ing with bakers and cafes serving pavlovas, Boy, i was fooled. This dessert tasted so light that you would not mind another serving. So here I am going to share with you this easy recipe and if you are a fruit lover, THIS is the dessert for you!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I served this during my son's party and for the first 10 mins, 20 mini pavlovas was gone. I served again another 30 of them 1 hr later and yup, it was gone the next 45 mins too! I believe even some had 2nd servings. Thank you to them. This was the HOT STUFF of the day.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">During my first trial, I baked a chocolate pavlova and it had some cracks. And when I was doing my research on why the cracks happened, Nigella Lawson said that it has nothing to do with the hot oven or the cooling process, it was just the chemistry of the cocoa that made it crack. But that does not matter because it still tastes divine. Oh! I love her! </span></div>
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<a href="http://3.bp.blogspot.com/-6yCpRBC56V4/U4LkxjF9ncI/AAAAAAAABOk/gGhVxyMiBuk/s1600/chocolatepavlova.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://3.bp.blogspot.com/-6yCpRBC56V4/U4LkxjF9ncI/AAAAAAAABOk/gGhVxyMiBuk/s1600/chocolatepavlova.jpg" height="320" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">See that crack! I made a huge one (30cm diameter) with 1/2 batch of the recipe. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The mini pavlovas was without chocolate so no cracks so far and this is the recipe that I was going to share today. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u><b>Mini Pavlova</b></u> (from <a href="http://www.nigella.com/recipes/view/mini-pavlovas-162" target="_blank">Nigella</a> ) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>make about 30 pcs of a standard cupcake size/ 2 x 9inch pavlova</i></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Pavlova is a meringue cake that has a light and delicate crisp crust and a soft sweet marshmallow center. This lovely dessert is typically served with softly whipped cream and fresh fruit.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></div>
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<ul class="nl_recipe_ingredients_list" style="background-color: white; border: 0px rgb(141, 203, 226); list-style: none; margin: 0px; padding: 0px; text-align: start; vertical-align: baseline;">
<li><span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="background-color: white; border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start; text-transform: lowercase; vertical-align: baseline;"><span class="ingredient_amount" data-alternate-mes-amount="8" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">8 </span><span class="ingredient_type" data-alternate-mes-type="large" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">large </span></span><span itemprop="name" style="background-color: white; border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start; text-transform: lowercase; vertical-align: baseline;"><span class="ingredient_title" data-alternate-mes-ing_type="egg whites" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">egg whites</span></span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="background-color: white; border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start; text-transform: lowercase; vertical-align: baseline;"><span class="ingredient_amount" data-alternate-mes-amount="1" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 </span><span class="ingredient_type" data-alternate-mes-type="pinch of" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">pinch of </span></span><span itemprop="name" style="background-color: white; border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start; text-transform: lowercase; vertical-align: baseline;"><span class="ingredient_title" data-alternate-mes-ing_type="salt" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">salt</span></span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="background-color: white; border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start; text-transform: lowercase; vertical-align: baseline;"><span class="ingredient_amount" data-alternate-mes-amount="2 ½" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">500 </span><span class="ingredient_type" data-alternate-mes-type="cups" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">grams </span></span><span itemprop="name" style="background-color: white; border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start; text-transform: lowercase; vertical-align: baseline;"><span class="ingredient_title" data-alternate-mes-ing_type="superfine sugar" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">caster sugar ( i reduced this to 420 grams )</span></span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="background-color: white; border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start; text-transform: lowercase; vertical-align: baseline;"><span class="ingredient_amount" data-alternate-mes-amount="4" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">4 </span><span class="ingredient_type" data-alternate-mes-type="teaspoons" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">teaspoons </span></span><span itemprop="name" style="background-color: white; border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start; text-transform: lowercase; vertical-align: baseline;"><span class="ingredient_title" data-alternate-mes-ing_type="cornstarch" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cornflour ( i used 2 teaspoons only )</span></span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="background-color: white; border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start; text-transform: lowercase; vertical-align: baseline;"><span class="ingredient_amount" data-alternate-mes-amount="1" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 </span> <span class="ingredient_type" data-alternate-mes-type="teaspoon" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">teaspoon </span></span><span itemprop="name" style="background-color: white; border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start; text-transform: lowercase; vertical-align: baseline;"><span class="ingredient_title" data-alternate-mes-ing_type="vanilla extract" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">vanilla extract ( I used vanilla essence of coz! )</span></span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="background-color: white; border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start; text-transform: lowercase; vertical-align: baseline;"><span class="ingredient_amount" data-alternate-mes-amount="2" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 </span><span class="ingredient_type" data-alternate-mes-type="teaspoons" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">teaspoons </span></span><span itemprop="name" style="background-color: white; border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start; text-transform: lowercase; vertical-align: baseline;"><span class="ingredient_title" data-alternate-mes-ing_type="white wine vinegar" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> white vinegar ( i used distilled white vinegar from Heinz )</span></span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="background-color: white; border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start; text-transform: lowercase; vertical-align: baseline;"><span class="ingredient_amount" data-alternate-mes-amount="3" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">750 </span><span class="ingredient_type" data-alternate-mes-type="cups" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">ml </span></span><span itemprop="name" style="background-color: white; border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start; text-transform: lowercase; vertical-align: baseline;"><span class="ingredient_title" data-alternate-mes-ing_type="heavy cream" style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">whipping cream </span></span><span style="background-color: white; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: start; text-transform: lowercase;">( I used 38% fat content)</span></span></li>
<li><span style="background-color: white; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; text-align: start; text-transform: lowercase;"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon of icing sugar ( I added)</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px; text-transform: lowercase;">CACOA POWDER FOR DUSTING</span></span></li>
<li style="border: 0px rgb(141, 203, 226); font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; list-style: none; margin: 0px; padding: 3px 0px; text-transform: lowercase; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></li>
<li style="border: 0px rgb(141, 203, 226); list-style: none; margin: 0px; padding: 3px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px rgb(141, 203, 226); margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-style: inherit; font-variant: inherit; font-weight: inherit;">Fresh fruit - i used 1 tub of strawberries, 2 myanmar mangoes , 1/2 box of blueberries .</span></span></span></li>
<li style="border: 0px rgb(141, 203, 226); list-style: none; margin: 0px; padding: 3px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px rgb(141, 203, 226); margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-style: inherit; font-variant: inherit; font-weight: inherit;"><span style="font-family: Georgia, Times New Roman, serif;">You can also use: raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice</span></span></span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">Method:</span></div>
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<li style="border: 0px rgb(141, 203, 226); list-style: none; margin: 0px; padding: 3px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px rgb(141, 203, 226); margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: normal; text-transform: none;"><ol style="border: 0px rgb(141, 203, 226); list-style-image: initial; list-style-position: outside; margin: 10px 0px 0px; padding: 0px 0px 0px 15px; vertical-align: baseline;">
<li style="border: 0px rgb(141, 203, 226); font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 20px 10px 0px; padding: 0px; vertical-align: baseline;">Preheat the oven to 180ºC/gas mark 4/350ºF.</li>
<li style="border: 0px rgb(141, 203, 226); font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 20px 10px 0px; padding: 0px; vertical-align: baseline;">Whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you've got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the <span class="spelling" data-alternative-spelling="cornstarch" style="border: 0px rgb(141, 203, 226); font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cornflour</span>, a few drops of vanilla and the vinegar on top and fold in to combine.</li>
<li style="border: 0px rgb(141, 203, 226); font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 20px 10px 0px; padding: 0px; vertical-align: baseline;"><strike>Draw 6 circles of approximately 10cm / 4 inch circles (using a pint glass as a guide, if this helps) on each of the parchment-lined sheets.</strike> Scoop your meringue into a big piping bag and you can you use whatever tip you like. I used the flower tip. I don't draw the circles coz it's a hassle, but for consistency, swirl your tip twice and finish in the top side to create the indentation in the center.</li>
<li style="border: 0px rgb(141, 203, 226); font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 20px 10px 0px; padding: 0px; vertical-align: baseline;">If you are making a 1 big huge pavlova (this recipe can make 2 of those) . Spoon the meringue onto the baking parchment into the delineated circles, and spread and smooth to fill. You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the centre to hold the cream and fruit later.</li>
<li style="border: 0px rgb(141, 203, 226); font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 20px 10px 0px; padding: 0px; vertical-align: baseline;">Put into the oven, turn it down to 150ºC/gas mark 2/300ºF, and bake for 30 - 45 minutes. Turn the oven off and leave them in for another 30 minutes, then take out of the oven to cool.If you have a small oven like me, just transfer them to on top of your oven so that it stay warm and then after 30 mins to wire racks so that you can bake another tray.</li>
<li style="border: 0px rgb(141, 203, 226); font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 20px 10px 0px; padding: 0px; vertical-align: baseline;">When you want to assemble them, pipe cream into the indentation. Place, one by one, a few strawberries and a few mangoes and blueberries and pomegranate so that they look well filled but not crammed. Dust with <span class="spelling" data-alternative-spelling="confectioners' sugar" style="border: 0px rgb(141, 203, 226); font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cocoa powder</span>.</li>
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<a href="http://1.bp.blogspot.com/-S05iB_uuClg/U4Lvmmb-a8I/AAAAAAAABPM/bZFkId3uXCE/s1600/1512399_10152391406359371_7805290911023555695_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-S05iB_uuClg/U4Lvmmb-a8I/AAAAAAAABPM/bZFkId3uXCE/s1600/1512399_10152391406359371_7805290911023555695_n.jpg" height="320" width="320" /></a></div>
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<li style="border: 0px rgb(141, 203, 226); list-style: none; margin: 0px; padding: 3px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px rgb(141, 203, 226); margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-size: small; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: normal; text-transform: none;"><span style="font-family: Georgia, Times New Roman, serif;">Note: This recipe can be halved or doubled but make sure you have enough whipping room in your mixer.</span></span></span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">Hope you will enjoy that!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Baking a lil magic,</span></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img border="0" src="http://signatures.mylivesignature.com/85788/charmdiaries/acfe3c58f4c40b93a2c985c3edf83fcf.png" style="background-position: initial initial; background-repeat: initial initial; border: 0px !important;" /></a></div>
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Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-75421748022389385012014-05-06T14:17:00.003+08:002014-05-06T15:52:08.149+08:00I am a Baker + Mom + Wife + Employee + Blogger<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">When I first started this blog in November 2010, my intention was to share recipes and photos of what I have created. Recipes from which I have taken off the the internet, baking blogs and tv websites. After 4 years of having this blog, I posted a good 42 entries which also means that it took me on average 10 post a year. Oh my, and I thought that I have been busy but that's really slow.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I did not stop baking after having another baby, No! But the little man does keeps me very busy. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Here's a share of my cute </span><strike style="font-family: Georgia, 'Times New Roman', serif;">chubby</strike><span style="font-family: Georgia, 'Times New Roman', serif;"> little family.</span></div>
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<a href="http://4.bp.blogspot.com/-qvkfRW94PJg/U2h9N3iZ13I/AAAAAAAABN8/ln7BbE9HPM8/s1600/photo+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qvkfRW94PJg/U2h9N3iZ13I/AAAAAAAABN8/ln7BbE9HPM8/s1600/photo+(3).JPG" height="320" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I have been baking for almost every 2 weeks for 2014 but I just do not have the time to pen (type in this case) all my recipes down. Apart from that , I have been also so busy attending baking classes on my own to increase my knowledge. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Classes and Workshops that I have attended so far:</span></div>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Cupcakes ( Baking and decorating with buttercream & fondant )</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Swiss Rolls Class ( Commercial Class )</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Apam Polkadots and Apam Mekar class</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Wilton Course 1 : Decorating Basics</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pound Cakes Class</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">French Bread Creation: Baguette/ Dinner Rolls/ Soup Bowls / Batard</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Hi-tea Workshops</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Strawberry Shortcake Class</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Entrepreneurship Seminars</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bake Cakes like a Pro Course</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">With all the above, which does not include my routine extra-curricular activities like my religious classes, yoga and aqua aerobics, I also do take orders from time to time. This is really really seasonal and always according to my schedule. I apologize that sometimes I do have to reject some requests if I feel that it's going to be too rushing for me. It's not all the time though and I am sorry. As I promise perfect and delicious products by Charm Bakes, I shall not let time be a challenge.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">But , just please do remember that I have 2 young kids now age 3 and 1 , a man-child to care, a helper to manage whom have been a great help in cleaning all my work done and taking turns to take care of my kids while I'm busy trying a new recipes and with all this I am a Business Analyst in a company for 5 years already. Hopefully now you see my time juggling in which I am starting to be an expert on.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I again thank all my readers for even glancing at my unexciting post but I will try my best to upgrade myself all the time. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Hopefully I could write slowly all those pending recipes throughout the rest of 2014, (on god's will) . I could only do a small collage of it. :-(</span></div>
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<a href="http://4.bp.blogspot.com/-jAyWwLBJepQ/U2h5lkw0ChI/AAAAAAAABNw/XU0f1YNejrs/s1600/CharmBakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-jAyWwLBJepQ/U2h5lkw0ChI/AAAAAAAABNw/XU0f1YNejrs/s1600/CharmBakes.jpg" height="320" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To wrap things up, this is actually my 1st post for 2014 and I could not believe my self that I am still going strong and up for new challenges.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I thank you all for your support and do requests for recipes and I will try to prioritize them.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This is my passion and this is who I will be.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lots of Magic,</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Nura</span></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img border="0" src="http://signatures.mylivesignature.com/85788/charmdiaries/acfe3c58f4c40b93a2c985c3edf83fcf.png" style="background: transparent; border: 0 !important;" /></a></div>
Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com3tag:blogger.com,1999:blog-127290329752081232.post-48316756212314710892013-11-20T15:13:00.002+08:002013-11-20T15:25:24.287+08:00Garlic Rolls<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">For the love of garlic and bread. The person who reinvented garlic bread had the same chemistry as me. I was reading a fellow blogger Kak Ita from Masam Manis and her creation of this garlic bread was so pretty. I could not help but to make and indulge these bread.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This recipe is eggless so is vegan friendly. Just put a little more effort on kneading, these bread is going to shine on your table.Serve them anytime you want - Breakfast, lunch or dinner. Oh my, I can't stop. I have a relationship with garlic and bread.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For those 1st timers, do not be intimidated, i know. I was at first but I killed the fear and this was the result. Thank you Kak Azlita from JB and Suhaina from Singapore for this recipe. It's delicious and one of my all time favorite bread I made.</span><br />
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<a href="http://1.bp.blogspot.com/-GtEX-Uwv8P0/UoxbGcrfidI/AAAAAAAABM0/lZN3thJJ2Mw/s1600/Main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="267" src="http://1.bp.blogspot.com/-GtEX-Uwv8P0/UoxbGcrfidI/AAAAAAAABM0/lZN3thJJ2Mw/s320/Main.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><strong style="background-color: white; line-height: 19px;"><span style="color: #333333;">Garlic Rolls</span><span style="font-size: x-small;"><i> <span style="color: #0b5394;">( for recipe in Malay click <a href="http://www.azlitamasammanis.com/2011/12/garlic-roll.html" target="_blank">here</a> )</span></i></span></strong></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><strong style="background-color: white; color: #333333; line-height: 19px;">Ingredients: (makes 8 - 10 rolls)</strong></span></div>
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<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">3 Cups Plain Flour ( I used bread flour )</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">1 cup Warm Water ( The quantity of water depends on the brand of flour used. I sometimes use less than a cup, sometimes more than a cup for the same 3 cups of flour.)</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Yeast 1tbps ( 1 tablespoon yeast was added for a quick rise. You can reduce the quantity of yeast {say 1tsp} and let it rise slowly too.)</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">1 tsp Salt</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp Sugar (I used caster)</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">2-3 tbps Extra Virgin Olive Oil ( You can use vegetable oil too )</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><strong style="background-color: white; color: #333333; line-height: 19px;">Directions:</strong></span></div>
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<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Mix everything together except oil with warm water and knead until you get a smooth dough.</span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Add oil and knead until the dough springs back when you press with your finger.</span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Apply oil in a bowl and allow to rise for 40-45 minutes. By this time it will be double its initial size.</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #333333;">Make the </span><span style="color: #0b5394;"><b><u>garlic spread</u></b></span><span style="color: #333333;">. (recipe below)</span></span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Knock down the air in the dough and divide the dough into two equal portions.</span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Grease a baking pan or loaf tin with butter.</span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Roll the dough using a rolling pin. Apply flour to prevent sticking.</span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">The rolled out dough must be at least half inch thick.</span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Try to make it more like a rectangle. Apply one tablespoon of the garlic spread on it.</span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Roll it and cut it into two equal parts and further cut the two parts into two, so that you get 4 equal rolls.</span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Now place the rolls with the cut side up in the greased pan.</span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Repeat the same procedure for the remaining dough.</span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Apply the balance garlic spread on top and apply milk or egg wash which ever you prefer.</span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Sprinkle sesame seeds (optional)</span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Allow to proof for another 20 minutes.</span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">In the mean time preheat the oven to 180 degree C.</span></li>
<li style="color: #333333; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Bake for 20-25 minutes until the house is filled with the aroma of roasted garlic and bread. </span></li>
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<span style="text-align: left;">Here is the recipe for the garlic spread. This recipe not only can be use on this bread but in any time you bought a loaf of french bread. Spread these and toast them. You will NEVER buy the instant garlic bread anymore. My dad in law will request for this spread for him to store from time to time.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><strong style="background-color: white; color: #333333; line-height: 19px;">Ingredients: </strong></span></div>
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<li style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 19px;">100 grams </span><span style="background-color: white; color: #333333; line-height: 19px;">Salted Butter</span></span></li>
<li style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 19px;">5 cloves </span><span style="background-color: white; color: #333333; line-height: 19px;">Garlic -grated</span></span></li>
<li style="text-align: left;"><span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon Garlic - chopped ( I used the ready chopped ones bought at NTUC )</span></span></li>
<li style="text-align: left;"><span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: Georgia, Times New Roman, serif;">Coriander leaves -4 tbps (chopped)</span></span></li>
</ul>
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<strong style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Directions :</strong></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 19px;">Bring butter to room temperature.</span></span></div>
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Mix everything together. </div>
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Can be stored in the chill tray for up to one week.</div>
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<a href="http://4.bp.blogspot.com/-w6K24sai8WI/Uoxf5MX8cUI/AAAAAAAABNM/Vxsm2YZCNzM/s1600/garlicspread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="http://4.bp.blogspot.com/-w6K24sai8WI/Uoxf5MX8cUI/AAAAAAAABNM/Vxsm2YZCNzM/s320/garlicspread.jpg" width="320" /></span></a></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;">25 minutes later.. Voila!!! Your room filled up with the aromatic garlic. Cool it for a while and sit back and enjoy. </span></span></div>
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<a href="http://2.bp.blogspot.com/-wuv30k4TyCE/UoxgW8Yv90I/AAAAAAAABNU/dZR8DSm-m5U/s1600/Final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="252" src="http://2.bp.blogspot.com/-wuv30k4TyCE/UoxgW8Yv90I/AAAAAAAABNU/dZR8DSm-m5U/s320/Final.jpg" width="320" /></span></a></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;">Yummmmmyyyyyyy!</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Baking a lil' magic,</span><br />
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Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-13407500097135149892013-11-11T10:14:00.003+08:002013-11-11T10:18:53.980+08:00Steam Rice Cake ( Apam Nasi/Beras )<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">This is another traditional Asian dessert entry. I would believe that in the old days, moms in the kitchen will look for ways and means to save up their left overs. And most probably, that was why they came up with this recipe using leftover rice. </span></div>
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<a href="http://4.bp.blogspot.com/--07E6Bng0TU/UoAxfiWiF3I/AAAAAAAABL0/SOrvYsyDZlM/s1600/IMG_6109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="http://4.bp.blogspot.com/--07E6Bng0TU/UoAxfiWiF3I/AAAAAAAABL0/SOrvYsyDZlM/s320/IMG_6109.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This dessert is light and moist and a little sticky. Best eaten with freshly grated coconut and a little red sugar. Just dunk them in and the coconut or sugar will stick. I've attached a photo of the red sugar in case you do not know how it is.</span></div>
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<a href="http://1.bp.blogspot.com/-RALMu_RpQkc/UoAtKMtmrkI/AAAAAAAABLo/skwUwk_6Ji4/s1600/download.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-RALMu_RpQkc/UoAtKMtmrkI/AAAAAAAABLo/skwUwk_6Ji4/s200/download.jpg" width="166" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This can easily be found in our local supermarket but if you are international, I'm not so sure about it.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I had started loving to eat them since I was a little kid. A good substitute if your child have a hard time eating rice. And they will definitely love these just because it's a little sweet. No baking, no oil and just steaming.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">And so I've been looking through so many FB pictures that my fellow cooking frinds are making these for their tea time and I thought, how hard could it be. :)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Indeed , it was so easy. I took a recipe for a fellow blogger which have taken the time to halved the original recipe. I did not do so many but these 1 batch was enough for a family of 6. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I had these cute little plastic cups and use them as the mold. In cases you do not have this cups, you can use a cake pan (6 inch) or make sure it's big enough for your steamer or a aluminium disposable molds. Be sure to grease it first, otherwise it would stick.</span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><i style="font-weight: bold; line-height: 22.25px;"><b><u>Steam Rice Cake (Apam Nasi/Beras)</u></b></i></span></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><i style="font-weight: bold; line-height: 22.25px;"><b><u>Adapted from <a href="http://www.tiffinbiru.com/2013/06/apam-nasi-yang-sukar-ditolak.html" target="_blank">TiffinBiru</a> (Recipe in Malay Language)</u></b></i></span></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><i style="font-weight: bold; line-height: 22.25px;"><b><u>Makes about 30 small cups</u></b></i></span></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><i style="font-weight: bold; line-height: 22.25px;"><b><u><br /></u></b></i></span></span>
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-weight: bold; line-height: 22.25px;"><b>Ingredients:</b></span><br style="font-weight: bold; line-height: 22.25px;" /><span style="font-weight: bold; line-height: 22.25px;">1 cup Rice, cooked and cooled (</span><span style="line-height: 22.25px;"><i>I used Jasmine rice cause that is what I eat daily</i></span><span style="font-weight: bold; line-height: 22.25px;">)</span><br style="font-weight: bold; line-height: 22.25px;" /><span style="font-weight: bold; line-height: 22.25px;">3/4 cup Caster sugar </span><br style="font-weight: bold; line-height: 22.25px;" /><span style="font-weight: bold; line-height: 22.25px;">1 1/4 cup Water</span><br style="font-weight: bold; line-height: 22.25px;" /><span style="font-weight: bold; line-height: 22.25px;">1 cup Rice flour</span><span style="color: red; font-weight: bold; line-height: 22.25px;">*</span><br style="font-weight: bold; line-height: 22.25px;" /><span style="font-weight: bold; line-height: 22.25px;">1 cup Plain flour</span><span style="color: red; font-weight: bold; line-height: 22.25px;">*</span><span style="font-weight: bold; line-height: 22.25px;">(</span><span style="line-height: 22.25px;"><span style="color: red;"><i style="font-weight: bold;">*</i><i>sifted together</i></span></span><span style="font-weight: bold; line-height: 22.25px;">)</span><br style="font-weight: bold; line-height: 22.25px;" /><span style="line-height: 22.25px;"><b>1 1/2 tsp instant yeast (</b><i>I just used any dry active yeast</i><b>)</b></span><br style="font-weight: bold; line-height: 22.25px;" /><span style="line-height: 22.25px;"><b>Your own choice of coloring (</b><i>I used green, orange, blue, pink and violet</i></span><span style="font-weight: bold; line-height: 22.25px;">)</span><br style="font-weight: bold; line-height: 22.25px;" /><span style="font-weight: bold; line-height: 22.25px;">Grated coconut + a pinch of salt = Mix</span></span></span><br />
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<b><i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Directions :</span></i></b></div>
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<li style="font-weight: bold; text-align: justify;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Mix together the sifted flour and yeast in a separate bowl</span></span></li>
<li style="font-weight: bold; text-align: justify;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Using an electric blender, pour in the cooled rice, sugar and water. Blend till fine and you don't see bits of rice anymore. Pour in the flour mixture bit by bit till all are well blended. </span></span></li>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Pour the mixture in a separate bowls and color them individually. Let it rest for 2-3 hours. The mixture will bubble up as the yeast rises. ( </b><i><span style="color: #0b5394;">I do the coloring 1st as I do not want to disturb the risen bubbles late</span><span style="color: #134f5c;">r</span></i><b> )</b></span></span></li>
<li style="font-weight: bold; text-align: justify;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Prepare to boil your steamer. Wrap the steamer cover with a tea towel for a more secure steaming. Grease all your plastic molds with a little bit of oil. I used vegetable oil as it does not have any flavor or smell. </span></span></li>
<li style="font-weight: bold; text-align: justify;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Once the 3 hours is up, you can start spooning the mixture to the greased cup molds. Do all till finish. Before you start this process, you might want to steam your grated coconut for about 5-10mins so that it would last longer at room temperature.</span></span></li>
<li style="font-weight: bold; text-align: justify;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Steam the cakes with the highest heat for about 15 mins. Once cooked pull out the cakes from the mold. Served with coconut and red sugar (if you have) .</span></span></li>
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<span style="font-family: Georgia, Times New Roman, serif; line-height: 22.25px;">Kids love them on it's own.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; line-height: 22.25px;">Great for hi-tea too! Delicious and colorful.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22.25px;">Another easy peasy recipe. Trust me, it's worth the try.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22.25px;">Steamin' a lil magic,</span></span></div>
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Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-15376624355665204522013-10-14T13:58:00.004+08:002013-10-14T13:59:20.742+08:00Chocolate Chip Meringue Cookies<span style="font-family: Georgia, Times New Roman, serif;">I'm gonna WoW myself. It's 2 back to back post in a day! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Being a mother of 2 can be challenging when my terrible 2 year old girl is so interested in what I'm baking and my 5 month old requires my attention all the time he's awake. Just sitting next to him is good. Hmph! And so being like this now, it does not give me enough time to make complicated, fussy and fancy recipes, unless both of them can sleep for a 3 hour nap time in the day TOGETHER! - rather impossible.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">But being me, I still needed to bake as Eid Adha is coming. It is a must to celebrate and in order to do that we need sweet home made treats.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So if any of you mothers out there are like me, here is a good go-to recipe. Easy, simple and fast. With a longer baking time, in between rest are possible with your kids are possible.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I'm sorry if I did not take much photos as you now know, I was either busy tending to the kids or I was rushing to finish these cookies.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">But after all that, once the cookies are ready, sit back and enjoy these light and airy cookies with the kids. It will make all that rush worth it! Kids love these cookies for it's light and chocolaty sweet. Great for my Eid Adha gatherings.</span></div>
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<u><b><span style="font-family: Georgia, Times New Roman, serif;">Chocolate Chips Meringue Cookies</span></b></u></div>
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Recipe adapted from <a href="http://rasamalaysia.com/chocolate-chip-meringue-cookies-recipe/" target="_blank">RasaMalaysia</a> (makes about 80 cookies depending on size)</div>
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<span style="display: block; width: 478px;"><u><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b></u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 egg whites, at room temperature<br />1/4 teaspoon cream of tartar<br />1 teaspoon vanilla essence<br />¾ cup sugar<br />½ cup chocolate chip ( I divided my batter into 3 bowls and add 3 tbsp of chocolate chips each bowl )</span></div>
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<span style="display: block; width: 478px;"><u><b><span style="font-family: Georgia, Times New Roman, serif;">Directions:</span></b></u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pre-heat the oven to 150 degree C. Line a cookie sheet with parchment paper. This is important as you do not want these meringues to stick on the sheet.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a large clean bowl, add the egg whites along with cream of tartar and vanilla essence. Using your hand mixer, beat the eggs on high speed until they are fluffed and form soft peaks.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Now add the sugar and beat it again on high speed until the meringue is glossy and has stiff peaks. Like this!</span></div>
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<a href="http://3.bp.blogspot.com/-wGJKpxo-FF4/UluDd8eQ-EI/AAAAAAAABKw/qb1YXPWEILE/s1600/DSC_00282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="201" src="http://3.bp.blogspot.com/-wGJKpxo-FF4/UluDd8eQ-EI/AAAAAAAABKw/qb1YXPWEILE/s320/DSC_00282.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">At this stage, I divided the batter into 3 bowls so that I could color the batter without damaging the chocolate chips. Color your meringue batter. I used Lemon yellow, sky blue and rose pink to obtain the pastel colors. Just a tinge of them. You can gently fold all evenly or you can create a marble effect.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Then using a spatula, gently fold in the chocolate chips in the meringue. Do this gently; you don’t want to deflate the meringue.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">With the help a piping bag which makes it so much easier and mess free, place the meringue batter in the bag, cut about 2 cm off the tip. I did not use any moulded tip as the chocolate chip will get stuck in it. Pipe out the meringue in circular form leaving a pointed tip in the center on your prepared baking sheet. (If you do not have a piping bag, just take 2 tea spoon and spoon out on the baking sheet. It does create a nice rustic look)</span></div>
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<a href="http://4.bp.blogspot.com/-ydHfqLd78u4/UluGd4hOTCI/AAAAAAAABK8/TwTkEoD2CWg/s1600/IMG_5017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="219" src="http://4.bp.blogspot.com/-ydHfqLd78u4/UluGd4hOTCI/AAAAAAAABK8/TwTkEoD2CWg/s320/IMG_5017.JPG" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Let the cookies bake for 35-45 minutes or until the cookies have a crisp outside and release from the parchment paper easily. Once done remove them from the oven and cool them on wire rack. I did 3 batches of baking. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">These cookies can be stored covered at room temperature for 3-4 days.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Adults loves it, kids loves it, try it! Sweet Yummylicious!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salam Aidil Adha,</span></div>
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Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-6246695667441227002013-10-14T11:39:00.000+08:002013-10-14T11:55:43.207+08:00SriKaya & Steamed Pandan Bread Pudding<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Since I moved in to my own place, I have not get myself a new oven as my kitchen is not fully done yet. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Have been begging hubby for a new oven and a KitchenAid but it does seems like I'm not getting 1 any sooner as we've spent most of the our cash on the entire house already. I need to redo my open kitchen to fit in the oven and make it into a baker friendly space. I need a year, probably. Can you believe it, A YEAR?? I still have to go to my mum in law place to bake. It's a hassle. My passion was put to test.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So I moved myself to concentrate more on steaming methods. Since I always wanted to master the art or traditional Malay dessert, this was the time.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Every month of Ramadhan, my mum in law will make this steamed dessert. It was a dessert I would not missed. I would create a space for it even when I'm full or I would even start with dessert first. I was a no.1 fan of that.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I watched her make it. The ingredients was simple and the steps was idiot-proof. But my challenge was, she never go with measurements. She goes with estimation of all indgredients. All!!!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So i braced myself and follow each and every step, writing down every single details. And when it was done, it tasted the same. I got her estimation right. Yay! So here is my share of the recipe. You might be just on time to prepare this for Eid Ad'ha.</span></div>
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<a href="http://2.bp.blogspot.com/-i8Xsc4Q3esc/UltcwQLD5YI/AAAAAAAABIE/5qny-QlQpP8/s1600/IMG_5390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="http://2.bp.blogspot.com/-i8Xsc4Q3esc/UltcwQLD5YI/AAAAAAAABIE/5qny-QlQpP8/s320/IMG_5390.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">There is 1 recipe for 2 types of items. You would need 2 x 6 inch pan.or a heatproof bowl</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<u><b><span style="font-family: Georgia, Times New Roman, serif;">Sri Kaya Recipe</span></b></u><br />
<span style="font-family: Georgia, Times New Roman, serif;"><u><b><br /></b></u>
500ml of coconut milk. ( m.i.l advised to used the packet and not the box ones )</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">10 pandan ( screwpine ) leaves - to blend</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6 eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup of white sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp Pandan paste ( optional ) - I recommend to add for nicer color</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 pandan leaves - to tie knot a place in the steamer for fragrance.</span><br />
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<a href="http://3.bp.blogspot.com/-Y8-6klbpC4o/UltisUOQ2YI/AAAAAAAABIU/psupKsCHpbI/s1600/PicMonkey+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="211" src="http://3.bp.blogspot.com/-Y8-6klbpC4o/UltisUOQ2YI/AAAAAAAABIU/psupKsCHpbI/s640/PicMonkey+Collage.jpg" width="640" /></span></a></div>
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<b><u><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></u></b><br />
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<li><span style="font-family: Georgia, Times New Roman, serif;">Put your steamer to boil. I have a 2 tier steamer and for this, I'm using both tiers.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Blend 10 pandan leaves with 1/2 cup of water. Sieve and take the juice.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix all coconut milk, add in the pandan juice.6 eggs and sugar. Mix well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add in the pandan paste for an absolute pandan flavor.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pour 2/3 of the mixture to the 6 inch round pan ( 2 inch high ) or till 3/4 full - You can use any heat proof glass bowl if you do not have any of the cake pans.Remember that you need to leave some mixture for the bread pudding.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Steam this for 30 - 40 mins and you will get something like this.I steamed both Custard and Bread pudding together.</span></li>
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<a href="http://1.bp.blogspot.com/-eE01_IM1dvQ/Ultkc14e7KI/AAAAAAAABIg/N4oQXZFAvyM/s1600/IMG_5387.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="http://1.bp.blogspot.com/-eE01_IM1dvQ/Ultkc14e7KI/AAAAAAAABIg/N4oQXZFAvyM/s320/IMG_5387.jpg" width="320" /></span></a></div>
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<b><u><span style="font-family: Georgia, Times New Roman, serif;">Steamed Pandan Bread Pudding</span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><u><br /></u></b>
150 grams 1-2 days old bread. I used french loaf leftovers. Spread some butter if you love like i did.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup of water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/3 mixture of the Sri Kaya mixture</span><br />
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<u><b><span style="font-family: Georgia, Times New Roman, serif;">Directions:</span></b></u><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a large bowl, mix the 1/3 SriKaya mixture with 1/3 cup of water.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pour in the cut/ pulled bread. Let the bread soak for about 3-5mins.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pour the bread mixture into the prepared pan.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Steam for 30 - 40 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">And you will get this. Do not worry when you open up the steamer and see your bread as if it wants to burst, it's normal. It will go back to its shape once it's out from the steamer.</span><br />
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<a href="http://1.bp.blogspot.com/-5-pOdG3J_pc/UltmbbIE82I/AAAAAAAABIs/Ll5h9JRXjH4/s1600/IMG_5386.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="http://1.bp.blogspot.com/-5-pOdG3J_pc/UltmbbIE82I/AAAAAAAABIs/Ll5h9JRXjH4/s320/IMG_5386.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Easy peasy isn't it?</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">And once all is done, I love eating them warm while hubby love it cold. You may keep leftover for the next 2 - 3 days in a tight container.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Take spoonfuls of both and enjoy them together and you'll be in Pandan heaven. One of my most comforting dessert.</span><br />
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<a href="http://4.bp.blogspot.com/-6yblL8vsrXI/UltrLDqmj5I/AAAAAAAABJs/5RuFWxZd4AM/s1600/IMG_5391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-6yblL8vsrXI/UltrLDqmj5I/AAAAAAAABJs/5RuFWxZd4AM/s200/IMG_5391.jpg" width="200" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Well I hope that there is enough time for you to make this Eid Ad'ha. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salam Eidul Adha everyone.</span></div>
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Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-88693327467932772013-09-18T14:31:00.002+08:002013-09-18T14:53:02.012+08:00Tiramisu ( Pick Me Up! )<div class="PadderBetweenControlandBody" style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="background-color: white; font-size: 10pt;">Tiramisu</span></b><span class="apple-converted-space"><span style="background-color: white; font-size: 10pt;"> </span><span style="background-color: white; font-size: 10pt;">(</span></span><span class="ipa"><span style="background-color: white; font-size: 10pt;"><a href="http://en.wikipedia.org/wiki/Help:IPA_for_Italian" title="Help:IPA for Italian"><span title="Representation in the International Phonetic Alphabet (IPA)"><span style="color: #0b0080;">[ti</span><span style="color: #0b0080;">ɾ</span><span style="color: #0b0080;">amiˈsu]</span></span></a></span></span><span style="background-color: white; font-size: 10pt;">,<span class="apple-converted-space"> </span></span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 10pt;">Italian<span class="apple-converted-space"> </span>spelling:<span class="apple-converted-space"> </span><i>tiramisù</i>;
meaning "pick me up" or "lift me up") is an<span class="apple-converted-space"> </span></span>Italian<span class="apple-converted-space"> </span>dessert. It is made of<span class="apple-converted-space"> </span>ladyfingers
<span style="background-color: white; font-size: 10pt;">(Italian:<span class="apple-converted-space"> </span></span><i>Savoiardi</i>) dipped in coffee,<span class="apple-converted-space"> </span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-size: 10pt;">layered<span class="apple-converted-space"> </span>with a whipped mixture of<span class="apple-converted-space"> </span></span>egg
yolks<span class="apple-converted-space"> </span>and<span class="apple-converted-space"> </span>mascarpone
cheese, and flavoured with<span class="apple-converted-space"> </span>cocoa.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I love any coffee dessert and this is certainly one of them. Coffee in dessert is like my most wanted drugs. lol! Desserts with coffee is SO sexy! What more with chocolate in it.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If you were to look for recipes, there are like a thousand
and one of them. I did tried a few and since alcohol content is not an option,
I went for the origin. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I found the recipe from Chubby Hubby. And without fail of
more than 10 times making these, what more deed can I do him than credit and
share the recipe.</span></div>
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<b><span style="color: #4b5054; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Tiramisu ( <i>Pick Me up! </i>)</span></b><span style="color: #4b5054; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><br />
<i>This recipe is initially from </i><a href="http://www.amazon.com/gp/product/0714845310/sr=8-1/qid=1151545266/ref=pd_bbs_1/102-5317707-8332938?ie=UTF8"><i><span style="color: #006999; text-decoration: none; text-underline: none;">The Silver Spoon</span></i></a>
but <a href="http://chubbyhubby.net/recipes/oldie-but-goody/" target="_blank">Chubby Hubby</a> had done a good deal removing marsala wine. <o:p></o:p></span></div>
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<span style="color: #4b5054; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 egg whites<br />
4 egg yolks<br />
1.25 cups confectioner’s sugar ( I moved it down to 1 cup of powdered sugar
instead )<br />
1.75 cups mascarpone cheese ( I used 1 ½ cup of mascarpone just to make it
slightly creamy and not stiff )<br />
7 ounces ladyfingers ( 2 packets which I bought from Phoon Huat )<br />
3/4 cup freshly brewed strong coffee, cooled ( I used Nescafe classic, 5
teaspoon + 1 cup of hot water, add more if needed )<br />
7 ounces semisweet chocolate, grated ( I made with and without, but sprinkled a
little bit more of the cocoa powder, so this is really up to you )<br />
good quality unsweetened cocoa powder, for dusting<o:p></o:p></span></div>
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<span style="color: #4b5054; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Stiffly whisk the
egg whites in a grease-free bowl. You can easily use an electric hand mixer. Set
aside.<o:p></o:p></span></div>
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<span style="color: #4b5054; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Beat the egg yolks
with the sugar in another bowl until pale and fluffy. Gently beat in the
mascarpone till well incorporated. Then fold in the egg whites. <o:p></o:p></span></div>
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<span style="color: #4b5054; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Make a layer of
ladyfingers on the base of a deep, rectangular serving dish or any pretty
container you have. You may cut up the fingers if your containers are small. <o:p></o:p></span></div>
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<span style="color: #4b5054; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Then dip in half of
the fingers ( lengthwise ) evenly with the coffee. Cover with a layer of the
mascarpone cream and sprinkle with a little of the grated chocolate/ lots of good
cocoa powder. <o:p></o:p></span></div>
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<span style="color: #4b5054; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Continue making
layers until all the ingredients are used, ending with a layer of the
mascarpone cream. Dust with cocoa and chill in the refrigerator for at least 3
hours.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The super easy assembling dessert. Easy Peasy!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Try it! Your partner would adore you.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Lotsa love,</span></div>
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Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-9463473181184391792013-02-22T16:19:00.002+08:002013-02-22T16:20:19.157+08:00Kuih Tako ( Water Chestnut dessert )<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">I taught being 6 months pregnant would stop me from baking. I was right initially at the early stage but then the itch came back and I was back in the kitchen baking for the Christmas Holidays and Chinese New Year.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Then I was craving for that 1 dessert which does not require any baking or steaming. Just cooking and folding.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">That was Kuih Tako.Kuih Tako is a coconut dessert , made with green been flour or what we called here (Hoon Kwee flour) and water chestnuts. Another alternative for water chestnuts can be pears or turnips or even freshly cut corns, cut in small dices; whichever you prefer. I will always like the original one, the water chestnuts.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">But firstly you can spend your time the night before to form the casings for this dessert. It's made of fresh pandan leaves. Always find the fatter ones so that it's easier and more sturdy to fold. It might take 1 hr for you to make these but ince you get the hang of it.. just minutes.. :)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For the casing tutorial in English, you may refer to this link <a href="http://wendyinkk.blogspot.sg/2011/10/kuih-tako-kuih-week-3.html" target="_blank">Pandan Casing Tutorial</a> or in malay <a href="http://fromintankitchen.blogspot.sg/2011/08/kuih-tako-dan-cara-buat-kota-pandan.html" target="_blank">Kotak Daun Pandan</a> . These ladies have done such a great job in their tutorials.For my own preference though, I would use a toothpick instead of a stapler, just as to avoid accidents in eating them. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">And here is the recipe for many had requested for. Tested and tried!</span></div>
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<a href="http://3.bp.blogspot.com/-C2Mw5dR6uaA/UScpo8R6bRI/AAAAAAAABEM/auY7Kpfl4WM/s1600/KuihTako1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="http://3.bp.blogspot.com/-C2Mw5dR6uaA/UScpo8R6bRI/AAAAAAAABEM/auY7Kpfl4WM/s320/KuihTako1.jpg" width="320" /></a></div>
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<b><u><span style="font-family: Georgia, Times New Roman, serif;">KUIH TAKO ( TAKO dessert )</span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">(Makes 12-15 pieces depending on the leaves sizes)</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Bottom layer</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">30 gm Hoen Kwee Flour ( Green Bean Flour - white ) </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cups Pandan water ( since we are cutting the edges of the pandan leaves when we are folding them, keep those unwanted ends, gather them and blend them with water. Sieve them and take the juice. You will get an aromatic green pandan water )</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup Sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 Water Chestnuts - ( diced into small little squares )</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Top Layer </span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">25 gm Hoen Kwee Flour ( Green Bean Flour - white ) </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups Coconut milk ( Mix 1/2 cup of boxed coconut cream {<i>Kara brand or whichever you prefer</i>} + 1 1/2 of water )</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pinch of salt</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Place all your folded cases onto a tray</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Divide the diced water chestnuts into each case equally. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Step 1:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mix all <b>Bottom Layer</b> ingredients into a saucepan and cook on medium heat. Continue to keep stirring till the mixture starts to performs popping bubbles and it will thicken.Then off the fire and place about a tablespoon of mixture in each case. Divide equally all the leftovers into each case. Let it cool.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">After about 1/2 hour, you can start step 2.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Step 2:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mix all <b>Top Layer </b>ingredients and repeat the same as Step 1.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Just ensure that the bottom layer has set before pouring the top layer ( coconut mixture )</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Start scooping the top layer mixture to the side and it should spread through evenly. Let it cool down and then place it in your refrigerator.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">It's best eaten cold! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Happy Trying!</span></div>
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<br />Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com3tag:blogger.com,1999:blog-127290329752081232.post-10866938068864669992012-11-12T14:28:00.001+08:002012-11-12T14:28:32.869+08:00Mini Strawberry Cheese Tarts<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Anyone who love cheesecakes, would love this cheese tarts. I got this recipe from Masam Manis food blog. She's the most intricate home baker and loving mother I've ever seen. She is my inspiration in the kitchen. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Cheese Tarts was getting popular in FaceBook. I saw so many people selling them. When I was visiting relatives and friends places, during the last Hari Raya celebration, these was quite a hit. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I'm not the type of person who adores cheesecakes as I find them a little too heavy for me. I would have half a slice or even lesser and surrender it to my hubby. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">But these Cheese Tarts are small, bite-size, not sweet and the filling you choose are endless. I love that the crust are crunchy even after I refrigerate them. The only additional tools you need to have are the mini tart molds. And here in Singapore, these are easily found at any bakery supplies shop selling at 50s or 100s. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I had so much fun baking these. My little girl have slighty grown and she loves "helping" me clearing the dough.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">There she is! Ready for bed but too busy helping Mummy.</span></div>
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<a href="http://3.bp.blogspot.com/-Tt54dBu5ilQ/UKCLO3pnf_I/AAAAAAAABDM/C09_zqcDLKg/s1600/8171_321478871292440_1940515764_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" rea="true" src="http://3.bp.blogspot.com/-Tt54dBu5ilQ/UKCLO3pnf_I/AAAAAAAABDM/C09_zqcDLKg/s320/8171_321478871292440_1940515764_n.jpg" width="231" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Honestly, now I usually bake at night after my baby's gone to bed. But some things just needed an early start so I could wrap up early too. But above all, I enjoyed her company the most. She made me feel like, I've taught her something. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">So here is the recipe , I promised to share. But if you need a more detailed step by step photos, please refer to the to this </span><a href="http://fromintankitchen.blogspot.sg/2011/07/bluberry-cheese-tart-dan-step-by-step.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">link</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. (It's in Malay language though)</span></div>
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<strong><span style="color: #073763; font-family: Georgia, "Times New Roman", serif;">Strawberry Cheese Tart </span></strong></div>
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<em><span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif; font-size: x-small;">from Masam Manis</span></em></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;"><u><strong>Tart Shells</strong></u></span></div>
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<span a="undefined" c="4" closure_uid_5ldgdq="123" id="result_box" lang="en" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="hps" closure_uid_5ldgdq="231" uc="null">170gm</span> <span class="hps" closure_uid_5ldgdq="232" uc="null">margarine</span> <span class="hps" closure_uid_5ldgdq="233" uc="null">or</span> <span class="hps" closure_uid_5ldgdq="234" uc="null">butter ( I always use butter )</span><br closure_uid_5ldgdq="247" uc="null" /><span class="hps" closure_uid_5ldgdq="235" uc="null">50gm</span> <span class="hps" closure_uid_5ldgdq="236" uc="null">icing sugar</span><br closure_uid_5ldgdq="248" uc="null" /><span class="hps" closure_uid_5ldgdq="237" uc="null">1 egg</span> <span class="hps" closure_uid_5ldgdq="238" uc="null">Grade</span> <span class="hps" closure_uid_5ldgdq="239" uc="null">C</span><br closure_uid_5ldgdq="249" uc="null" /><span class="hps" closure_uid_5ldgdq="240" uc="null">290gm</span> <span class="hps" closure_uid_5ldgdq="241" uc="null">plain flour</span><br closure_uid_5ldgdq="250" uc="null" /><span class="hps" closure_uid_5ldgdq="242" uc="null">1 teaspoon</span> <span class="hps" closure_uid_5ldgdq="243" uc="null">vanilla extract</span><br closure_uid_5ldgdq="251" uc="null" /><span class="hps" closure_uid_5ldgdq="244" uc="null">Tart</span> <span class="hps" closure_uid_5ldgdq="245" uc="null">molds - about 50 depending on the size you have.</span></span></span></div>
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<span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="245" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;">--------------------------------------------------------------------------------------------</span></span></span></div>
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<span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="245" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" id="result_box" lang="en" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="hps" closure_uid_5ldgdq="269" uc="null">Beat butter</span> <span class="hps" closure_uid_5ldgdq="271" uc="null">and</span> <span class="hps" closure_uid_5ldgdq="272" uc="null">sugar</span> <span class="hps" closure_uid_5ldgdq="273" uc="null">with</span> <span class="hps" closure_uid_5ldgdq="274" uc="null">a wooden spoon</span> <span class="hps" closure_uid_5ldgdq="275" uc="null">or</span> <span class="hps" closure_uid_5ldgdq="276" uc="null">spatula.</span> <span class="hps" closure_uid_5ldgdq="277" uc="null">Do not beat them for</span> <span class="hps" closure_uid_5ldgdq="278" uc="null">too long, just until all incorporated..</span><br closure_uid_5ldgdq="310" uc="null" /><span class="hps" closure_uid_5ldgdq="279" uc="null">Add egg</span> <span class="hps" closure_uid_5ldgdq="280" uc="null">and vanilla essence.</span> <span class="hps" closure_uid_5ldgdq="281" uc="null">Beat</span> <span class="hps" closure_uid_5ldgdq="282" uc="null">with</span> <span class="hps" closure_uid_5ldgdq="283" uc="null">a wooden spoon.</span><br closure_uid_5ldgdq="311" uc="null" /><span class="hps" closure_uid_5ldgdq="284" uc="null">Stir in the flour</span> <span class="hps" closure_uid_5ldgdq="285" uc="null">bit by bit</span><span closure_uid_5ldgdq="286" uc="null">. Once it's all lumped up.</span><br closure_uid_5ldgdq="312" uc="null" /><span class="hps" closure_uid_5ldgdq="287" uc="null">Knead</span> <span class="hps" closure_uid_5ldgdq="288" uc="null">to</span> <span class="hps" closure_uid_5ldgdq="289" uc="null">form a soft dough</span><span closure_uid_5ldgdq="290" uc="null">.</span> </span></span></span></span></div>
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<span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="245" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;">The q<span class="hps" closure_uid_5ldgdq="291" uc="null">uantity of</span> your tart shells <span class="hps" closure_uid_5ldgdq="293" uc="null">depends on the</span> <span class="hps" closure_uid_5ldgdq="294" uc="null">softness of</span> <span class="hps" closure_uid_5ldgdq="295" uc="null">the dough</span><span closure_uid_5ldgdq="296" uc="null">.</span><br closure_uid_5ldgdq="313" uc="null" /><span class="hps" closure_uid_5ldgdq="297" uc="null">To</span> <span class="hps" closure_uid_5ldgdq="298" uc="null">get</span> <span class="hps" closure_uid_5ldgdq="299" uc="null">a good</span> <span class="hps" closure_uid_5ldgdq="300" uc="null">dough</span> <span class="hps" closure_uid_5ldgdq="301" uc="null">put</span> <span class="hps" closure_uid_5ldgdq="302" uc="null">the dough</span> <span class="hps" closure_uid_5ldgdq="303" uc="null">in a plastic</span> <span class="hps" closure_uid_5ldgdq="304" uc="null">bag</span> <span class="hps" closure_uid_5ldgdq="305" uc="null">and store</span> <span class="hps" closure_uid_5ldgdq="306" uc="null">in the fridge</span> <span class="hps" closure_uid_5ldgdq="307" uc="null">overnight otherwise, refrigerate it for about at least half hour.</span></span></span></span></span></div>
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<span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="245" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="307" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;">Once chilling is done, t<span class="hps" closure_uid_5ldgdq="342" uc="null">ake some</span> <span class="hps" closure_uid_5ldgdq="343" uc="null">dough and</span> <span class="hps" closure_uid_5ldgdq="344" uc="null">press</span> <span class="hps" closure_uid_5ldgdq="345" uc="null">into</span> <span class="hps" closure_uid_5ldgdq="346" uc="null">the tart mold</span><span closure_uid_5ldgdq="347" uc="null">.</span> </span></span></span></span></span></div>
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<span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="245" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="307" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="hps" closure_uid_5ldgdq="348" uc="null">Prick</span> them <span class="hps" closure_uid_5ldgdq="349" uc="null">with a fork</span> <span class="hps" closure_uid_5ldgdq="350" uc="null">before</span> baking them<span class="hps" closure_uid_5ldgdq="351" uc="null">.</span></span></span></span></span></span></div>
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<span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="245" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="307" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="hps" closure_uid_5ldgdq="351" uc="null">Bake at </span><span class="hps" closure_uid_5ldgdq="353" uc="null">170C</span> <span class="hps" closure_uid_5ldgdq="354" uc="null">temperature</span> <span class="hps" closure_uid_5ldgdq="355" uc="null">for</span> about <span class="hps" closure_uid_5ldgdq="356" uc="null">20 to 25</span> <span class="hps" closure_uid_5ldgdq="357" uc="null">minutes</span> <span class="hps" closure_uid_5ldgdq="358" uc="null">or</span> <span class="hps" closure_uid_5ldgdq="359" uc="null">until cooked and slightly golden.</span></span></span></span></span></span></div>
<br />
<span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="245" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="307" uc="null"><span class="hps" closure_uid_5ldgdq="359" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;">For the shells, you are able to prepare them upto 2 weeks ahead.You have to wait till the crust to really cool down and you may store it in an <span class="hps" closure_uid_5ldgdq="369" uc="null">airtight container. </span></span></span></span></span></span></span><br />
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<span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="245" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="307" uc="null"><span class="hps" closure_uid_5ldgdq="359" uc="null"><span class="hps" closure_uid_5ldgdq="369" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;">--------------------------------------------------------------------------------------------</span></span></span></span></span></span></span><br />
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<span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="245" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="307" uc="null"><span class="hps" closure_uid_5ldgdq="359" uc="null"><span class="hps" closure_uid_5ldgdq="369" uc="null"></span></span><span a="undefined" c="4" closure_uid_5ldgdq="123" id="result_box" lang="en" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="hps" closure_uid_5ldgdq="395" uc="null">Start preparing</span> <span class="hps" closure_uid_5ldgdq="396" uc="null">fillings</span> that you <span class="hps" closure_uid_5ldgdq="399" uc="null">love</span><span closure_uid_5ldgdq="400" uc="null">.</span> <span class="hps" closure_uid_5ldgdq="401" uc="null">Commonly</span> <span class="hps" closure_uid_5ldgdq="405" uc="null">blueberry,</span> <span class="hps" closure_uid_5ldgdq="406" uc="null">strawberry</span><span closure_uid_5ldgdq="407" uc="null">, chocolate</span><span closure_uid_5ldgdq="408" uc="null">,</span> <span class="hps" closure_uid_5ldgdq="409" uc="null">kiwi</span><span closure_uid_5ldgdq="410" uc="null">, orange</span> <span class="hps" closure_uid_5ldgdq="411" uc="null">or</span> <span class="hps" closure_uid_5ldgdq="412" uc="null">pineapple</span> <span class="hps" closure_uid_5ldgdq="413" uc="null">jam can be used for </span><span class="hps" closure_uid_5ldgdq="418" uc="null">this</span> <span class="hps" closure_uid_5ldgdq="419" uc="null">tart</span><span closure_uid_5ldgdq="420" uc="null">.</span> </span></span></span></span></span></span><br />
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<span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;">Fill the <span class="hps" closure_uid_5ldgdq="444" uc="null">fillings</span> <span class="hps" closure_uid_5ldgdq="445" uc="null">in a</span> <span class="hps" closure_uid_5ldgdq="446" uc="null">piping</span> <span class="hps" closure_uid_5ldgdq="447" uc="null">bag</span> <span class="hps" closure_uid_5ldgdq="448" uc="null">to facilitate the</span> <span class="hps" closure_uid_5ldgdq="449" uc="null">process and pipe it out in the shells. The more fillings you fill, the tastier your tarts gonna be. But if you prefer more cheese than fill in moderately.</span></span></span></div>
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<a href="http://4.bp.blogspot.com/-noSEF5K5i_U/UKCRBw9yWNI/AAAAAAAABDg/N4iXaFVksi4/s1600/Crust.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" rea="true" src="http://4.bp.blogspot.com/-noSEF5K5i_U/UKCRBw9yWNI/AAAAAAAABDg/N4iXaFVksi4/s320/Crust.jpg" width="244" /></span></a></div>
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<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Cream Cheese Fillings</span></u></strong></div>
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<span a="undefined" c="4" closure_uid_5ldgdq="123" id="result_box" lang="en" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="hps" closure_uid_5ldgdq="479" uc="null">250gm</span> <span class="hps" closure_uid_5ldgdq="480" uc="null">cream cheese</span><br closure_uid_5ldgdq="516" uc="null" /><span class="hps" closure_uid_5ldgdq="481" uc="null">50gm</span> <span class="hps" closure_uid_5ldgdq="482" uc="null">caster sugar</span> <br closure_uid_5ldgdq="517" uc="null" /><span class="hps" closure_uid_5ldgdq="485" uc="null">1 egg</span> <span class="hps" closure_uid_5ldgdq="486" uc="null">Size</span> <span class="hps" closure_uid_5ldgdq="487" uc="null">B</span><br closure_uid_5ldgdq="518" uc="null" /><span class="hps" closure_uid_5ldgdq="488" uc="null">½</span> <span class="hps" closure_uid_5ldgdq="489" uc="null">teaspoon of</span> <span class="hps" closure_uid_5ldgdq="490" uc="null">vanilla essence / lemon essence</span></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span class="hps" closure_uid_5ldgdq="494" uc="null">Remove</span> <span class="hps" closure_uid_5ldgdq="495" uc="null">cream cheese</span> <span class="hps" closure_uid_5ldgdq="496" uc="null">20</span> <span class="hps" closure_uid_5ldgdq="497" uc="null">~ 30</span> <span class="hps" closure_uid_5ldgdq="498" uc="null">minutes before use</span><span closure_uid_5ldgdq="499" uc="null">.</span> <span class="hps" closure_uid_5ldgdq="500" uc="null">DO NOT</span> <span class="hps" closure_uid_5ldgdq="501" uc="null">let the</span> <span class="hps" closure_uid_5ldgdq="502" uc="null">cream cheese</span> <span class="hps" closure_uid_5ldgdq="503" uc="null">reach</span> <span class="hps" closure_uid_5ldgdq="504" uc="null">room temperature.</span><br closure_uid_5ldgdq="521" uc="null" /><span class="hps" closure_uid_5ldgdq="505" uc="null">Beat </span><span class="hps" closure_uid_5ldgdq="506" uc="null">cream cheese</span> <span class="hps" closure_uid_5ldgdq="507" uc="null">and</span> <span class="hps" closure_uid_5ldgdq="508" uc="null">sugar until</span> <span class="hps" closure_uid_5ldgdq="509" uc="null">creamy</span><span closure_uid_5ldgdq="510" uc="null">.</span><br closure_uid_5ldgdq="522" uc="null" /><span class="hps" closure_uid_5ldgdq="511" uc="null">Add egg</span> <span class="hps" closure_uid_5ldgdq="512" uc="null">and vanilla essence and beat till well blended.</span></span><br />
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<span class="hps" closure_uid_5ldgdq="512" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;">--------------------------------------------------------------------------------------------</span></span></div>
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<span class="hps" closure_uid_5ldgdq="512" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" id="result_box" lang="en" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="hps" closure_uid_5ldgdq="535" uc="null">Enter the</span> cheese <span class="hps" closure_uid_5ldgdq="536" uc="null">fillings</span> <span class="hps" closure_uid_5ldgdq="537" uc="null">into the</span> <span class="hps" closure_uid_5ldgdq="538" uc="null">tart</span> <span class="hps" closure_uid_5ldgdq="539" uc="null">shell</span><span closure_uid_5ldgdq="540" uc="null">. </span> <span class="hps" closure_uid_5ldgdq="541" uc="null">To simplify</span> this step <span class="hps" closure_uid_5ldgdq="542" uc="null">we use</span> <span class="hps" closure_uid_5ldgdq="543" uc="null">the same method</span> <span class="hps" closure_uid_5ldgdq="544" uc="null">as </span><span class="hps" closure_uid_5ldgdq="547" uc="null">filling the jam</span><span closure_uid_5ldgdq="548" uc="null">.</span> <span class="hps" closure_uid_5ldgdq="549" uc="null">Pour the cheese filling in a </span> <span class="hps" closure_uid_5ldgdq="552" uc="null">piping</span> <span class="hps" closure_uid_5ldgdq="553" uc="null">bag and</span> <span class="hps" closure_uid_5ldgdq="554" uc="null">squeeze</span> <span class="hps" closure_uid_5ldgdq="555" uc="null">them into the shell till all jam are covered and the tarts are full.</span><br closure_uid_5ldgdq="581" uc="null" /><br closure_uid_5ldgdq="582" uc="null" /><span class="hps" closure_uid_5ldgdq="568" uc="null">Then</span> <span class="hps" closure_uid_5ldgdq="569" uc="null">we can start decorating the top of the tarts. The process required some coloring but I just pipe put some leftover jam filling at the top to create the gel like marble design.</span></span></span></span></div>
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<span class="hps" closure_uid_5ldgdq="512" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="569" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;">--------------------------------------------------------------------------------------------</span></span></span></span></div>
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<span class="hps" closure_uid_5ldgdq="512" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="569" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" id="result_box" lang="en" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="hps" closure_uid_5ldgdq="599" uc="null">Bake for</span> <span class="hps" closure_uid_5ldgdq="600" uc="null">5 - 7</span> <span class="hps" closure_uid_5ldgdq="601" uc="null">minutes at</span> <span class="hps" closure_uid_5ldgdq="602" uc="null">170C</span><span closure_uid_5ldgdq="603" uc="null">.</span> <span class="hps" closure_uid_5ldgdq="604" uc="null">Touch the</span> <span class="hps" closure_uid_5ldgdq="605" uc="null">cream</span> cheese <span class="hps" closure_uid_5ldgdq="606" uc="null">with your sfingertips.</span> <span class="hps" closure_uid_5ldgdq="608" uc="null">If</span> <span class="hps" closure_uid_5ldgdq="609" uc="null">it does not sticks to your finger, means that your cream cheese are cooked</span><span closure_uid_5ldgdq="614" uc="null">.</span> <span class="hps" closure_uid_5ldgdq="615" uc="null">Otherwise</span><span closure_uid_5ldgdq="617" uc="null">,</span> <span class="hps" closure_uid_5ldgdq="618" uc="null">bake </span><span class="hps" closure_uid_5ldgdq="619" uc="null">further for another minute</span><span closure_uid_5ldgdq="620" uc="null">.</span></span></span></span></span></span></div>
<br /><span class="hps" closure_uid_5ldgdq="634" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;">--------------------------------------------------------------------------------------------</span></span><br /><span class="hps" closure_uid_5ldgdq="634" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span></span>
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<span class="hps" closure_uid_5ldgdq="512" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="569" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="hps" closure_uid_5ldgdq="634" uc="null">For</span> <span class="hps" closure_uid_5ldgdq="635" uc="null">this</span> <span class="hps" closure_uid_5ldgdq="636" uc="null">recipe</span><span closure_uid_5ldgdq="637" uc="null">,</span> the dough mixture can give you about 40 - 50 shells. Still it depends on the size of your molds and the thickness of your shells. <br closure_uid_5ldgdq="697" uc="null" /><span class="hps" closure_uid_5ldgdq="656" uc="null">For the cream </span><span class="hps" closure_uid_5ldgdq="657" uc="null">cheese mixture, it's able to filled up about </span><span class="hps" closure_uid_5ldgdq="661" uc="null">70 to 80</span> <span class="hps" closure_uid_5ldgdq="662" uc="null">shells</span><span closure_uid_5ldgdq="663" uc="null">.</span><br closure_uid_5ldgdq="698" uc="null" /><span class="hps" closure_uid_5ldgdq="664" uc="null">To</span> <span class="hps" closure_uid_5ldgdq="665" uc="null">stabilize you can make 2 batches of the crust and 1 batch of Cream cheese mixture or versi versa.</span></span></span></span></span></span></div>
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<span class="hps" closure_uid_5ldgdq="512" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="569" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="hps" closure_uid_5ldgdq="665" uc="null">Once all the </span><span class="hps" closure_uid_5ldgdq="677" uc="null">Cheese</span> <span class="hps" closure_uid_5ldgdq="678" uc="null">tarts</span> are cooled, <span class="hps" closure_uid_5ldgdq="680" uc="null">stored</span> <span class="hps" closure_uid_5ldgdq="681" uc="null">in an airtight container</span> <span class="hps" closure_uid_5ldgdq="682" uc="null">and place</span> <span class="hps" closure_uid_5ldgdq="683" uc="null">in the refrigerator which could last up for 2 weeks or for my case till the container is empty.</span></span></span></span></span></span></div>
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<a href="http://1.bp.blogspot.com/-iZyORJCvzTY/UKCWLV49GoI/AAAAAAAABD0/Y3_wc9c1rgI/s1600/Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" rea="true" src="http://1.bp.blogspot.com/-iZyORJCvzTY/UKCWLV49GoI/AAAAAAAABD0/Y3_wc9c1rgI/s320/Tart.jpg" width="320" /></a></div>
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<span class="hps" closure_uid_5ldgdq="512" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="569" uc="null"><span a="undefined" c="4" closure_uid_5ldgdq="123" lang="en" uc="null"><span class="hps" closure_uid_5ldgdq="683" uc="null"></span><span class="hps" closure_uid_5ldgdq="688" uc="null"><span style="font-family: Georgia, "Times New Roman", serif;">Happy trying!!</span></span></span></span></span></span></div>
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Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-54937174745416270872012-08-27T11:41:00.001+08:002014-09-08T14:41:57.044+08:00Rainbow Cat's Tongue<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">I was looking around google for new inspirations for my Eid 2012 bakes. Visited blogs by blogs , looking for something special cookies, where I CANNOT find them in Geylang bazaar or uncommon in our relatives home. When it comes to visiting, we kinda get tired when we keep eating the same type of goodies. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">And then I came across a colorful picture of cookies in a website based in Indonesia. I saw the name of the cookies in Bahasa Indonesia, but I could not find any recipe of that particular cookies - for days. I didn't give up yet.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Then one Ramadhan night, i was blog-hopping my favorite blogs, reading at their posts and looking at the delicious Iftar pictures they took, I DISCOVERED! Lucky for me and everyone else, our most favorite blogger, Kak Rima from </span><a href="http://www.bisousatoi.com/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Bisousatoi</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> posted this much looked for recipe by me.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Then I found out that these cookies exact name was Rainbow Cat's Tongue. The name is cat's tongue is because of the shape after it's been baked. Cat's Tongue or in malay "<em><span style="color: #0b5394;">Lidah Kucing</span></em>" is very popular during the Eid, Chinese New Year and Christmas back in Indonesia. It is pretty much a crunchy sweet cookie made from butter and egg whites. They have came up with the variations to make it in Rainbow. It's the "IN" thing now.. right....</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">So I just couldn't resist myself that I tried to bake these on Ramadhan Day 7. It is so buttery, crunchy , light and ultimately delicious.</span></div>
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</span><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;">Rainbow</span> <span style="color: magenta;">Cat's</span> <span style="color: red;">Tongue</span></span>
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<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
<span style="color: #351c75;"><span style="font-family: Georgia, "Times New Roman", serif;">250g margarine - i used Buttercup</span><span style="font-family: Georgia, "Times New Roman", serif;">250g butter - i used Salted Anchor</span></span><br />
<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">350g caster sugar</span><br />
<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">500g all purpose flour</span><br />
<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">150ml egg white</span><br />
<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">1/2 tsp baking powder</span><br />
<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">1/2 tsp lemon oil/extract</span><br />
<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">zest of one lemon </span><br />
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<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">6 different food colourings - i used Electric Americolors</span><br />
<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">Directions:</span><br />
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<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">- Beat butter, margarine and sugar till creamy with a mixer.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /><span style="color: #351c75;"></span></span><span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">- Add in egg white, lemon oil and also lemon zest and continue to mix </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /><span style="color: #351c75;"></span></span><span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">- Add in sifted flour/baking powder and continue to mix well</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /><span style="color: #351c75;"></span></span><span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">- Divide batter into 6 parts ( you can weigh them to be more exact - I divide everything into 6 bowls )</span><br />
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<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">- Colour each part according to ur preference. ( The vibrant the better ) Place each part in piping bags or those white food bags and cut the tips about 1/4 inches.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /><span style="color: #351c75;"></span></span><span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">- Pipe each colour onto cat's tongue mould - I do not have a Cat's Tongue mould, but I just pipe it in line. See picture.</span><br />
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<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">- Bake it in a preheated oven of 150C for abt 20 mins - i used 140C and baked it for 15mins.. pls keep a look out on ur cookies as it will get brown easily</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /><span style="color: #351c75;"></span></span><span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;">- Once baked, let it sit for 5 mins before placing it on a wire rack. Cool and keep it in an air tight container. It can last for upto 3 - 4 weeks or till finish earlier! </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">These cookies are really light and airy m crunchy and the citrus flavor is simply yummy! </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Happy trying!</span></div>
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Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com1tag:blogger.com,1999:blog-127290329752081232.post-1103443822948018232012-08-01T10:49:00.002+08:002012-08-01T10:51:13.646+08:00Six-Layer Chocolate Cake with Demystified Swiss Meringue Buttercream<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">This is a back dated post which I should have done on June. I'm so sorry for the delay. It's the fasting month right now and in betwenn I manage to save some time for this.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I was chosen to bake for a friend's surprise birthday party. A very close friend of ours. They are newly weds and her hubby wanted to throw a private party for her at Marina Bay Sands. It was sweet. I was honoured and was more than happy to bake Ziana her 27th birthday cake. I even decided to make a mini Paris theme party for her since they had their memorable honeymoon in the city of love, Paris.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">What could be more awesome than to eat a rich and tall chocolate cake with delicious buttercream for your birthday - I thought. She was a chocolate lover and a red velvet crazy. I decided to do both. A 6 layer chocolate cake and Red velvet cupcakes. Apart from that, I also did Rose Meringue cookies and Fruit Loops Mallow Pops to go with the Sweet Paris Theme . Anything for this couple who had wen through so much thick and thins. I will share the recipe for 1 cake today. Red Velvet- another day please.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Back to the cake - I was a huge fan of </span><a href="http://sweetapolita.com/2010/11/rich-ruffled-chocolate-celebration-cake/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Sweetapolita</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> Rich and Dark Chocolate Cake paired with her Swiss Meringue Buttercream Demystified. She always have great tips and techniques for you to never go wrong.</span></div>
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<a href="http://4.bp.blogspot.com/-QjQqZ5iAawc/UBiUPQId5fI/AAAAAAAABBo/UoGmKAg4hZU/s1600/IPAD+364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" eda="true" height="240" src="http://4.bp.blogspot.com/-QjQqZ5iAawc/UBiUPQId5fI/AAAAAAAABBo/UoGmKAg4hZU/s320/IPAD+364.jpg" width="320" /></span></a></div>
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<strong><span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;">Rich Chocolate Cake ( since I do not have dark chocolate cocoa )</span></strong></div>
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<span style="color: #ff99cc;"><strong><span style="color: #3d85c6; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 3/4 cups all-purpose flour</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 cups granulated sugar</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3/4 cup <span style="color: black;"> Cacao Barry Cocoa Powder–Extra Dark<img alt="" border="0" height="1" src="http://www.assoc-amazon.ca/e/ir?t=sweetapolita-20&l=as2&o=15&a=B000GUOA8W" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" /> - I used Valhorna Cocoa Powder - bought at Ghim Hin</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 teaspoons baking soda</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon baking powder</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon salt</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 eggs</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 cup strong black coffee (can be hot)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 cup buttermilk, room temperature</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup vegetable oil</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon pure vanilla extract</span></div>
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<span style="color: #ff99cc;"><strong><span style="color: #3d85c6; font-family: Georgia, "Times New Roman", serif;">Method:</span></strong></span></div>
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<span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350 F. Prepare 3 x 8″ cake pans with butter and flour or parchment paper. </span></span><br />
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<span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;">In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy. </span></span></div>
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<span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;">Bake for 20 minutes and rotate pans in oven ( My oven was big enough for me to fit all 3 round pans in ). Cakes are done when toothpick or skewer comes clean–approximately 35 minutes. Try not to overbake. </span></span></div>
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<span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;">Cool on wire racks for 20 minutes then gently invert onto racks until completely cool. </span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I had totally forgotten to take pics of the cake unfrosted. But here is the frosted cake.</span></div>
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<a href="http://1.bp.blogspot.com/-KaR7yPmlmE8/UBiUCHwEvCI/AAAAAAAABBg/U27BAl3k9rY/s1600/IPAD+349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" eda="true" height="239" src="http://1.bp.blogspot.com/-KaR7yPmlmE8/UBiUCHwEvCI/AAAAAAAABBg/U27BAl3k9rY/s320/IPAD+349.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I love the taste of the swiss meringue buttercream with this cake. Creamy and not too sweet. Here is the recipe. For a more detailed tutorial, please click </span><a href="http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">here</span></a></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Sweetapolita’s Swiss Meringue Buttercream </span></strong></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Yield: 15 cups (enough to frost and fill approximately three 8″ round cakes) I was left with some left overs</span></div>
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<span style="color: #ff99cc;"><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">16 large egg whites (30g each–total 450g, or 2 cups)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4 cups granulated sugar (800g)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">5 cups (2.5 lbs, 10 sticks) of unsalted butter, softened but cool, cut into cubes</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">30 ml (2 tablespoons) pure vanilla extract</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp salt</span></div>
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<span style="color: #ff99cc;"><span style="font-family: Georgia, "Times New Roman", serif;">Method</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Wipe the bowl of an electric mixer, whisk attachment, small bowl, and whisk with paper towel and lemon juice (or vinegar), to remove any trace of grease. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F ( I used a candy thermometer ), or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Take off of stove, and place bowl back on electric mixer fitted with whisk attachment, begin to whip until the mixture is thick, glossy, and neutral (you can feel outside of the bowl to test temperature). </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Switch over to paddle attachment and, while mixing on low speed continously, add butter one cube at a time until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Add vanilla and salt, mix well. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Mine turned out perfect & satiny. Like this!</span></div>
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<a href="http://4.bp.blogspot.com/-8S2toB99IcY/UBiV-m6kulI/AAAAAAAABBw/QES94ZH3vZw/s1600/IPAD+348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" eda="true" height="272" src="http://4.bp.blogspot.com/-8S2toB99IcY/UBiV-m6kulI/AAAAAAAABBw/QES94ZH3vZw/s320/IPAD+348.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Frosting takes patience for me. And it's funny how, I love to just frost & frost. It was "Zen" moment for me.</span></div>
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<a href="http://2.bp.blogspot.com/-UKGbM2TBSBQ/UBiWd_oK0yI/AAAAAAAABB4/A_tQDfIKorQ/s1600/IPAD+389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" eda="true" height="320" src="http://2.bp.blogspot.com/-UKGbM2TBSBQ/UBiWd_oK0yI/AAAAAAAABB4/A_tQDfIKorQ/s320/IPAD+389.jpg" width="320" /></span></a><a href="http://4.bp.blogspot.com/-uque_vA1WUk/UBiWr1nuvYI/AAAAAAAABCI/-oowUPuMeCI/s1600/IPAD+392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" eda="true" height="320" src="http://4.bp.blogspot.com/-uque_vA1WUk/UBiWr1nuvYI/AAAAAAAABCI/-oowUPuMeCI/s320/IPAD+392.jpg" width="320" /></span></a></div>
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<a href="http://3.bp.blogspot.com/-3AmQzXz3H_E/UBiW3d2wf3I/AAAAAAAABCQ/o2ZuNeewVDw/s1600/IPAD+400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" eda="true" height="214" src="http://3.bp.blogspot.com/-3AmQzXz3H_E/UBiW3d2wf3I/AAAAAAAABCQ/o2ZuNeewVDw/s320/IPAD+400.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">It was a successful suprise and an awesome party. MBS sucks though and thank god we've got great company!</span></div>
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<a href="http://4.bp.blogspot.com/-afqJWuZAIqs/UBiXUT6_YTI/AAAAAAAABCY/HeAyJf_vS58/s1600/IPAD+385.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" eda="true" height="295" src="http://4.bp.blogspot.com/-afqJWuZAIqs/UBiXUT6_YTI/AAAAAAAABCY/HeAyJf_vS58/s400/IPAD+385.png" width="400" /></span></a></div>
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Now anyone can make a birthday cake. ;-)<br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Baking a lil' magic,</span></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img border="0" src="http://signatures.mylivesignature.com/85788/charmdiaries/acfe3c58f4c40b93a2c985c3edf83fcf.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a></div>Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-11194613212596541002012-06-13T09:40:00.001+08:002012-06-13T09:40:42.721+08:00Red Velvet Cheesecake Brownie squares<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Red Velvet has started to be a Hoo Hah thing here now. Though red velvet is a very old recipe for Southern foods, here in Singapore, it only started like maybe 2 years ago. Now it seems like everybody goes 'Awwww' if you presented a red velvet cake.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Well i had some red velvet and it's not very much my kind of cake. It only has a slight taste of chocolate but rich on coloring with cream cheese frosting. So I thought I ould prefer it if it was more chocolatey and then I came across </span><a href="http://www.davidlebovitz.com/2008/10/cheesecake-brownies/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">David Lebovitz</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> Cheesecake Brownies and I thought that recipe could definitely be turned red. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">And so I search the engine and met with </span><a href="http://sweetpeaskitchen.com/2011/02/01/red-velvet-cheesecake-brownies/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Sweet Pea's Kitchen</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> version of Red Velvet cheesecake brownies which she got her sources from </span><a href="http://bakingbites.com/2010/12/red-velvet-cheesecake-brownies/" target="_blank"><span style="color: purple; font-family: Georgia, "Times New Roman", serif;">Baking Bites</span></a><span style="font-family: Georgia, "Times New Roman", serif;">.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">And since I have recently bought an expensive bar of Valhorna dark chocolate, I tried the recipe out. My verdict was right, it was red velvet at its best. Moist, chocolatey and rich.</span></div>
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<a href="http://2.bp.blogspot.com/-mPJVjTLqbDU/T9fs89-APII/AAAAAAAABAs/8M_wPHDt774/s1600/Rainbow+Cake+017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" fba="true" height="239" src="http://2.bp.blogspot.com/-mPJVjTLqbDU/T9fs89-APII/AAAAAAAABAs/8M_wPHDt774/s320/Rainbow+Cake+017.jpg" width="320" /></span></a></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Red Velvet Cheesecake Brownies</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Adapted from Sweet Peas Kitchen</span><br />
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<em><span class="goog_qs-tidbit-0"><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></span></em><br />
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<em><span class="goog_qs-tidbit-0"><span style="font-family: Georgia, "Times New Roman", serif;">For the Brownie</span></span></em><br />
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<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup butter </span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2-oz dark chocolate, coarsely chopped</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 cup sugar</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 large eggs ( room temperature )</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp vanilla extract</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 tsp red food coloring</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2/3 cup all purpose flour ( Sifted )</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon baking powder ( for additional fluffyness )</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp salt</span></li>
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<em><span style="font-family: Georgia, "Times New Roman", serif;">For the Cheesecake</span></em><br />
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<li><span style="font-family: Georgia, "Times New Roman", serif;">8-oz cream cheese, room temperature</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/3 cup sugar</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 large egg</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp vanilla extract</span></li>
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<em><span style="font-family: Georgia, "Times New Roman", serif;">Directions:</span></em><br />
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<li><span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment or spray with non-stick vegetable spray.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour, baking powder and salt and stir until just combined and no streaks of dry ingredients remain.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Pour into prepared pan and spread into an even layer.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.</span></li>
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<span style="font-family: Georgia, "Times New Roman", serif;">This is what I got and it is decadent! These brownies were gone before the day ends. So for all red velvet lovers out there, this is a must try. A MUST i swear. Remember that this is coming from the word of someone who don't adore chocolate and red velvet so much. But I say that this is a go to red velvet recipe.</span></div>
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<a href="http://3.bp.blogspot.com/-41RLY2EKlE4/T9fuuwIDsSI/AAAAAAAABA8/wfohOQtr5d0/s1600/581115_10150850781854293_608779292_9655103_1418878234_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" fba="true" height="320" src="http://3.bp.blogspot.com/-41RLY2EKlE4/T9fuuwIDsSI/AAAAAAAABA8/wfohOQtr5d0/s320/581115_10150850781854293_608779292_9655103_1418878234_n.jpg" width="180" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I hope you try it. And enjoy it as much as my family, frends and myself do.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Baking a lil Magic,</span></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img border="0" src="http://signatures.mylivesignature.com/85788/charmdiaries/acfe3c58f4c40b93a2c985c3edf83fcf.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a></div>Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-44748866395308918392012-05-04T11:41:00.000+08:002012-05-04T11:45:14.574+08:00Creamy Berries Cakelettes<div style="text-align: center;">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Have I ever told you that my husband is a BIG fan of berries. Here in Singapore the price of berries can be super costly as my country is never cold. And that is also one of the reason why that I will get my hands on them everytime the supermarket is selling them at a reasonable price.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">When he is a fan of berries, I'm a huge fan of teacakes. I ever did pay SGD$22 for a teacake at Cookie Museam which I find that it taste awesome. My search for teacakes was endless. But as always, I needed to try a few different recipes to get to the, 'what I call perfect teacake'. Thank you to Wendy Inkk for sharing this recipe.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">The good thing about teacakes to me is, you can eat it warm or cold. If you are like me who like warm cakes, then this recipe can be easily be popped in the microwave for 20 secs and its as good and soft.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">And trust me on this that NOBODY could resist this cake. Its bite size, creamy & sweetly delicious. It was so easy to make.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;"><strong>Creamy Berries Cakelettes</strong></span></div>
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<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Adapted from </span><a href="http://wendyinkk.blogspot.com/2011/03/red-berries-tray-bake-with-cheesecake.html" target="_blank"><span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif; font-size: x-small;">WendyInkk</span></a></div>
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<u><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Cake Batter</span></u></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">120 gram butter (<span style="color: #0b5394;"> <em>unsalted</em></span> - <em><span style="color: #0b5394;">out from the refrigerator for about 30 mins</span></em>)</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">60 gram white sugar (<em>can be granulated/caster or fine - i tried all before</em>) </span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">60 grams brown sugar</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">2 eggs ( <em><span style="color: #0b5394;">room temperature</span></em> )</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">140 grams all Purpose flour ( <em><span style="color: #0b5394;">I used cake flour coz I had left overs - the cake was lighter</span></em> )</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon baking powder</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon Vanilla essence</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">100 grams Strawberries ( <em><span style="color: #0b5394;">cut into quarters</span></em> )</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">100 grams blueberries</span></div>
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<u><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Cream cheese Mixture</span></u></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">125 grams cream cheese</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">2 tbsp sugar</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">1 tsp vanilla essence</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Directions</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">(A)</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Rinse fruits, drain it and set aside to dry. Do not cut the strawberries first till all batter are done.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Get ready your tart tins, or mini muffin pans, line with butter or you may spray with non-stick vegetable oil.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Preheat your oven to 175 degrees.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">(B)</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Sift flour with baking powder - then set aside</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Beat cream cheese, vanilla essence and sugar until creamy, put into a plastic bag. A normal transparent food bag will do if you do not have any disposable pastry bag.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">(C)</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Cream the butter , sugar and brown sugar until light and fluffy. I used a hand mixer to do this.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Add in eggs one by one, beating well after each addition.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Beat in Vanilla essence</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Put in half or the sifted flour and beat until just combine and then beat in the balance of flour.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Set aside</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">(D)</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Cut the strawberries into quarters</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Fill 2/3 full of the cake batter into your tart tins. Spread it around evenly.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Snip a corner ( <span style="color: #0b5394;"><em>about 6mm</em></span> ) off the plastic bag of cream cheese. Squirt the cream cheese on the cake batter to create a ripple effect or in circles of every tart tins. ( <em><span style="color: #0b5394;">Ensure that the tip of the plastic bag touches the batter so that you can also get the taste of cream cheese inside that cake too</span></em>.) </span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Squirt evenly to divide the cream cheese into all tart tins. It might look a little to you but it is ENOUGH. Don't be afraid.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Arrange the strawberries and blueberries according to your liking on the top. Press them in gently into the batter.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">(E)</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- Bake all the cakes (<em><span style="color: #0b5394;"> if your oven can accomodate</span></em> ) for about 25 - 30 mins or until your skewer comes out clean or your cakes have bowned on the sides.</span></div>
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<a href="http://2.bp.blogspot.com/-EkXVZq4-iQM/T6NLQVQE6vI/AAAAAAAABAM/iAFeDTpnA64/s1600/Picture+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="240" mea="true" src="http://2.bp.blogspot.com/-EkXVZq4-iQM/T6NLQVQE6vI/AAAAAAAABAM/iAFeDTpnA64/s320/Picture+003.jpg" width="320" /></span></a></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Next thing to do...</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Enjoy this very soft and moist cakelette with your favourite cup of tea or coffee. The cream cheese toppings will make your cake over the top!</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">All berries, will naturally turned tarter after being bake but as I keep the cake overnight and enjoy it for next day, the tartness mellowed and no longer sharp. Just sweet and tasty.</span></div>
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<u><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Point to Note ( <span style="color: #073763;"><em>As advised by Wendy</em></span> ):</span></u></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Do not keep this cake at room temparature for more that 24 hours. It has cream cheese. Anyway this cake taste better chill too. You may warm it in the microwave for 20 sec to make it moist and warm.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Enjoy your cakelette !</span></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img border="0" src="http://signatures.mylivesignature.com/85788/charmdiaries/acfe3c58f4c40b93a2c985c3edf83fcf.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a></div>Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-85656260783687159492012-04-22T03:31:00.001+08:002012-04-22T03:31:42.603+08:00The Perfect Sugar Cookie<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">A few months back, I did quite a number of orders for decorated cookies. If you can guess that was for Valentine's Day of course. It was so fun just making those love cuties. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Here was some cookie pops and love cookies I made that time.</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YrxvvfDnS3I/T5MAOpy_YwI/AAAAAAAAA8A/HVjUVNOdoxs/s1600/395800_191791540927841_154047948035534_332608_943911928_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" qda="true" src="http://2.bp.blogspot.com/-YrxvvfDnS3I/T5MAOpy_YwI/AAAAAAAAA8A/HVjUVNOdoxs/s320/395800_191791540927841_154047948035534_332608_943911928_n.jpg" width="213" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Cookie Pops</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-67mt4aDNz6c/T5MA86wZYKI/AAAAAAAAA8I/S362dsjFF2I/s1600/400241_191791247594537_154047948035534_332605_987435652_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" qda="true" src="http://3.bp.blogspot.com/-67mt4aDNz6c/T5MA86wZYKI/AAAAAAAAA8I/S362dsjFF2I/s320/400241_191791247594537_154047948035534_332605_987435652_n.jpg" width="213" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">My Love Cookies</span></td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">Let me tell you, before I got to this stage of making these delicious cookies, I went through a lot of phases finding the perfect Sugar Cookie recipe. I really mean A LOT! Some cookies recipes looks nice on the outside but soft inside, some was like hard rock! I simply hate soft cookie but hard rock was too much!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">And then , like as if heaven sent , it showed me the perfect recipe at </span><a href="http://sweetapolita.com/" target="_blank"><span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;">Sweetapolita</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. Though I was a little hesitant yet another fail recipe, hers look so promising. The details she gave was meticulous and I followed every step of it and YES!!!!! She named it Steps to Making the Perfect Sugar Cookie, The title itself is already so assuring.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I FINALLY found the PERFECT sugar cookie recipe. It taste buttery, slight lemony. amd most importantly crunchy. I have made these more that 10 time already only these year. It was that good!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I am sharing these with you then. The recipe she gave was for big batches and I divide accordingly as I do not need so many most of the time. The number of Yield still depends on what size cookie cutter you are using.</span></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Perfect Sugar Cookie</span></strong></div>
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<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif; font-size: x-small;">By Sweetapolita</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Yield : Approx 25, 3 inch cookies or 40 small ones.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients</strong> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3 cups (375 grams) sifted all-purpose flour</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon (3 grams) salt</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 cups unsalted butter, (225 grams) softened for about 30 minutes at room temperature</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 cups (200 grams/14 ounces) sugar</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 large eggs (straight from refrigerator)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoons (5 mL) pure vanilla extract - <em><span style="color: #0b5394;">I use vanilla essence</span></em></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/4 teaspoon (1.25 mL) pure lemon extract - <em><span style="color: #0b5394;">I use lemon essence</span></em>.</span></div>
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<span style="color: #ff99cc;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><strong>Directions</strong></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1. In large bowl, sift together flour and salt. Set aside.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3. Add flour mixture and mix on low speed until thoroughly combined. Stir in vanilla and lemon extract.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Steps to the perfect rolled dough :</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4. Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">5. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">6. Chill both discs of dough for <strike>about</strike> <em><span style="color: #0b5394;">at least</span></em> 45 minutes. - <em><span style="color: #0b5394;">I chill mine over night or even 1 week in the freezer</span></em></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">7. Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (you can dampen counter so the parchment sticks a bit.), then place 2 wooden dowels on either side of your dough, then another sheet of parchment paper.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">8. Roll dough evenly to the dowels-they will ensure that your dough is even thickness.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">9. Preheat your oven to 350 F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">10. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a <strike>baker's half sheet lined with a Silpat Mat</strike>, parchmanet paper will do, with 2" clearance around each one and the edge of sheet.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">11. Place sheet with cookies into freezer for 15 minutes before baking. Then bake 15-20 minutes, or until edges are golden brown.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">12. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.</span></div>
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<a href="http://3.bp.blogspot.com/--ubSTP7CLBI/T5MI2GKLuHI/AAAAAAAAA8Q/fPpfqt-j5uE/s1600/IMG_2626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="221" qda="true" src="http://3.bp.blogspot.com/--ubSTP7CLBI/T5MI2GKLuHI/AAAAAAAAA8Q/fPpfqt-j5uE/s320/IMG_2626.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well.</span></div>
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<a href="http://2.bp.blogspot.com/-NYSRBGT8Uo0/T5MJB5XBrzI/AAAAAAAAA8Y/bB3vjnUFD9U/s1600/IMG_2623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" qda="true" src="http://2.bp.blogspot.com/-NYSRBGT8Uo0/T5MJB5XBrzI/AAAAAAAAA8Y/bB3vjnUFD9U/s320/IMG_2623.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">You may decorate these cookies with royal icing or fondant. And the sky is the limit on what you can design on. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I hope you try and agree with me.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Love,</span></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="http://signatures.mylivesignature.com/85788/charmdiaries/acfe3c58f4c40b93a2c985c3edf83fcf.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<br /></div>Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com2tag:blogger.com,1999:blog-127290329752081232.post-17307331481943214592012-03-29T16:49:00.002+08:002012-04-22T03:37:03.855+08:00Scone-aholic!<div align="center">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">I love scones. Eat it on it's own, eat with butter (which I love the most!),eat with whipped cream, drink it with tea, have it for breakfast, have it during high tea. I can go on..</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">I love it when the scones recipe calls for buttermilk. This recipe I'm going to share is a basic scone recipe but I had strawberries in refrigerator from my last Creamy Berries Cakelets. (I have yet to share that !)</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">I took the recipe from </span><a href="http://confessionsoftart.blogspot.com/2009/03/strawberry-scones.html" target="_blank"><span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;">Confession of a Tart</span></a><span style="color: black; font-family: Georgia, "Times New Roman", serif;"> , her pictures in her blog is so pretty especially that yellow rose. Ok, I'm side tracking a lil bit here. Maybe 1 day, I might buy fresh flowers for my pictures too. But first, I need a good camera! Recommend me what type for food taking please..</span></div>
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<a href="http://3.bp.blogspot.com/-A_iFo7O8FZE/T3QfWCBgheI/AAAAAAAAA5E/8-wgFHt4XAU/s1600/Picture+1169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" dea="true" height="400" src="http://3.bp.blogspot.com/-A_iFo7O8FZE/T3QfWCBgheI/AAAAAAAAA5E/8-wgFHt4XAU/s400/Picture+1169.jpg" width="300" /></span></a></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">And so I only had like 10 strawberries left but to me that was enough for the whole scone dough as too much will make the scone too tard. With that little strawberries here and there, it looks really pretty.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">And here goes the recipe.</span><br />
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<strong><u><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Strawberry Scones</span></u></strong><br />
<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Adapted from Confessions of a Tart</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black;"><em>(makes 8 large wedge scones or 12 mini circles)</em>1/2 cup strawberries</span></span><br />
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">3 tablespoons sugar (<span style="color: #0b5394;">granulated</span>)<br />2 cups all-purpose flour<br />2 teaspoons baking powder<br />1/4 teaspoon salt ( <em><span style="color: #0b5394;">I did not use these as I use salted butter</span></em> )<br />6 tablespoons butter, in cubes, slightly softened<br />2/3 cup cold buttermilk<br /><br />Topping:</span><br />
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"><br />1 tablespoon sugar</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;"><strong><u>Directions</u></strong></span><br />
<strong><u><span style="font-family: Georgia;"></span></u></strong><span style="font-family: Georgia, "Times New Roman", serif;"><br /><span style="color: black;">Preheat oven to 400 degrees. Lightly grease a cookie sheet.<br /><br />If using larger fruit (<span style="color: #0b5394;">peaches/apricots</span>), cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Cut these fruits to small cubes so that it will not fall out of the dough.<br /><br />Combine remaining sugar with flour, baking powder and salt. Add butter, you may want to use your fingers to rub these lightly to be sure butter is evenly mixed into flour. Do not overwork the butter.</span></span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;"> Stir in fruit; then add buttermilk all at once. Use spatula to gently stir dough until it holds together.<br /><br />Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don't break up the berries and don't overwork the dough. The buttermilk is enough to make the dough sticks together. If it looks a little dry - it's OK! trust me.<br /><br />Press (pat) the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. </span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">I brush the whatever is left buttermilk on top of the scones for a little shine and for the sugar to stick on it. Sprinkle the granulated sugar on top of the wedges.</span><br />
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<span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;">Bake 15 minutes.<br /><br />Check your scone and bake till </span><span style="font-family: Georgia, "Times New Roman", serif;">tops are beginning to brown and spring back when you push them (<span style="color: #0b5394;">this took another 15 minutes in my oven, but keep a careful watch and check every 5 minutes - you do not want dry scones!). </span></span></span><br />
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Lastly, enjoy your scones as it is. Warm and buttery! Love it!</span><span style="color: black;"><br /></span><br />
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<a href="http://2.bp.blogspot.com/-S_6DMazAS9g/T3QfmBBTXUI/AAAAAAAAA5U/IUIm4py68VA/s1600/Picture+1170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" dea="true" height="400" src="http://2.bp.blogspot.com/-S_6DMazAS9g/T3QfmBBTXUI/AAAAAAAAA5U/IUIm4py68VA/s400/Picture+1170.jpg" width="300" /></span></a></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">I hope you try it and let me know how did yours turn out!</span><br />
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Thank you for reading!</span></div>
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</div>Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com2tag:blogger.com,1999:blog-127290329752081232.post-16709882538633936242012-03-12T21:42:00.002+08:002012-04-14T23:03:42.893+08:00Rainbow Butterfly Cupcakes<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">I was seeing rainbows the whole week cause I am one of Hadya's enthusiast. I am preparing her 1st birthday party already. Not physically preparing but just scouting for lots of ideas online.</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">I grew more and more fond of the rainbow theme and have decided to make her a Rainbow stacked cake for her birthday. Yes, I have even decided on the cake already! </span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">So before I go on making the real stuff, I wanted to make sure the taste is perfect and I have to practice on the coloring of the batter(s).</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">And so , I half-ed the recipe and tried to create a fairy cake with the rainbow version. My mind is getting more complicated now a days.. </span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-X_Qs8_MX3DY/T132llEua8I/AAAAAAAAA3E/UVTrqhDMEvE/s1600/Rainbow+Cupcakes+026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-X_Qs8_MX3DY/T132llEua8I/AAAAAAAAA3E/UVTrqhDMEvE/s320/Rainbow+Cupcakes+026.jpg" width="320" yda="true" /></span></a></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><u><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">BUTTERFLY RAINBOW CUPCAKES </span></u></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"><span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><em>Recipe Adapted by Whisk Kid</em></span></span><br />
<em><span style="color: #0b5394; font-family: Georgia; font-size: x-small;">Designed directed by Azlita Masam Manis</span></em></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"><span style="font-family: Georgia;"></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 ½ <span style="mso-spacerun: yes;"> </span>cup plain flour / cake flour / all purpose flour</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2 tsp baking powder<br />
pinch of salt</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/2 <span style="mso-spacerun: yes;"> </span>cup butter ~ room temperature</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">3/4 cup caster sugar </span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"></span><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">3 egg white ~ room temperature ( size B)</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1tsp vanilla essence</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">3/4 cup fresh milk ~ room temperature</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Red, yellow, green, blue GEL food coloring or you may use color paste, it works well for me.</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">I used <strong><span style="color: #0b5394;">Swiss Meringue Buttercream</span></strong> for the topping. Please click </span><a href="http://www.charmbakes.blogspot.com/2011/10/swiss-meringue-buttercream.html" target="_blank"><span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;">here</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> for recipe.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><strong>Directions:</strong></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Preheat the oven to 350F degrees. Line 12 white paper cups in your muffin tray.<span style="mso-spacerun: yes;"> Standard cupcake size.</span><br />
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Sift together the flour, baking powder and salt. Set aside.<br />
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Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time, mix till thick and fluffy. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts, mixer has to be in slow mode.</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">e.g: flour and milk and flour and milk and flour and milk and flour. (Must end with flour)<br />
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Divide the batter amongst 4 bowls</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> (Add about 1 c each first, Ensuring you weigh all bowls equally.</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Tip: <span style="mso-spacerun: yes;"> </span>Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by 4 and add that weight of batter to each bowl),</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><a href="http://2.bp.blogspot.com/-mbHfLGWklVM/T133P53bHLI/AAAAAAAAA3M/CWUl3cIn5v0/s1600/Rainbow+Cupcakes+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="http://2.bp.blogspot.com/-mbHfLGWklVM/T133P53bHLI/AAAAAAAAA3M/CWUl3cIn5v0/s320/Rainbow+Cupcakes+020.jpg" width="240" yda="true" /></span></a></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. </span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><a href="http://1.bp.blogspot.com/-5HjI10yx5IM/T133XN4QALI/AAAAAAAAA3U/n_ubQKrgPC4/s1600/Rainbow+Cupcakes+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/-5HjI10yx5IM/T133XN4QALI/AAAAAAAAA3U/n_ubQKrgPC4/s320/Rainbow+Cupcakes+024.jpg" width="240" yda="true" /></span></a></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Scoop 1 color at a time into the paper liners. You may repeat the colors. For another easier way, place the batters into a piping bag and pipe them out equally. This will be about ¾ full</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><a href="http://4.bp.blogspot.com/-dXqY75vr9eo/T133c2vYfLI/AAAAAAAAA3c/06v1UbuMzlA/s1600/Rainbow+Cupcakes+021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="http://4.bp.blogspot.com/-dXqY75vr9eo/T133c2vYfLI/AAAAAAAAA3c/06v1UbuMzlA/s320/Rainbow+Cupcakes+021.jpg" width="240" yda="true" /></span></a></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Pour into the pans and bake for 25 minutes each.</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">This is what you will get. Gorgeous Rainbow Cupcakes!</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><a href="http://1.bp.blogspot.com/-ewD6PtWud5o/T133pbIP_DI/AAAAAAAAA3k/I3Fa95C_lVE/s1600/Rainbow+Cupcakes+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ewD6PtWud5o/T133pbIP_DI/AAAAAAAAA3k/I3Fa95C_lVE/s320/Rainbow+Cupcakes+016.jpg" width="240" yda="true" /></span></a></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><a href="http://1.bp.blogspot.com/-u44isVX7XsU/T133uv6rYuI/AAAAAAAAA3s/1_OU6RsFl98/s1600/Rainbow+Cupcakes+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/-u44isVX7XsU/T133uv6rYuI/AAAAAAAAA3s/1_OU6RsFl98/s320/Rainbow+Cupcakes+018.jpg" width="240" yda="true" /></span></a></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">And no, no, no.. It's not done yet. I wanted to make a fairy cake remember. I'm sorry that my hands were to busy to take pictures of me slicing the top of the cake, buttercream it and assemble the wings. </span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Ways to assemble the butterfly</span></u></strong></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Slice the top of the cupcake till your knife reach the edge of the cupcake liner</span></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Cut the sliced top to half</span></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Pipe your buttercream with which ever design you like. See my picture below. I was experimenting a few flower designs to be on the butterfly.</span></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><a href="http://2.bp.blogspot.com/-DVFIq90-_YA/T137QmkCltI/AAAAAAAAA30/h-DdZoMWkyE/s1600/Picnik+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="294" src="http://2.bp.blogspot.com/-DVFIq90-_YA/T137QmkCltI/AAAAAAAAA30/h-DdZoMWkyE/s320/Picnik+collage.jpg" width="320" yda="true" /></span></a></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Then, place the sliced cupcake tops, ( straight part touching the cream ) to shape it like a butterfly. </span></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Pipe a straight line buttercream in between the slice to secure it.</span></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Decorate with shiny dragees of your choice.</span></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">And you will get these!</span></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><a href="http://3.bp.blogspot.com/-fLfcX7rJKzA/T138LEi5cfI/AAAAAAAAA38/lBqVDY5sB3Q/s1600/Rainbow+Cupcakes+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="246" src="http://3.bp.blogspot.com/-fLfcX7rJKzA/T138LEi5cfI/AAAAAAAAA38/lBqVDY5sB3Q/s320/Rainbow+Cupcakes+019.jpg" width="320" yda="true" /></span></a></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Happy Trying!</span></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.mylivesignature.com/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="http://signatures.mylivesignature.com/85788/charmdiaries/acfe3c58f4c40b93a2c985c3edf83fcf.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Working a lil magic</span></div>Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com5tag:blogger.com,1999:blog-127290329752081232.post-36363572337002130792012-02-29T09:49:00.003+08:002012-04-22T03:37:43.618+08:00Strawberries & Cream Empanadas<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black;">I had a basket of strawberries and I didnt know what to do with it. I google-d "strawberry recipes". I found this nice recipe from</span> </span><a href="http://laylita.com/recipes/2008/05/18/rhubarb-and-strawberry-empanadas/" target="_blank"><span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;">Laylita.com</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> <span style="color: black;"><span style="color: black;">but her recipe had rhubarb in it and I had no idea what rhubarb was. I believe it is some soury taste fruit.</span> (<em><span style="color: #0b5394;">I should find out but could not bother knowing how limited Singapore markets are</span></em>). </span><span style="color: black;">Then I found many others, some I like part of it and some other parts of the baking process. And so I decided to amend recipe here and there.</span></span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">I made this before I came across my favourite go-to short crust recipe which was in my </span><a href="http://www.charmbakes.blogspot.com/2011/11/pate-brisee-sweet-shortcrust.html" target="_blank"><span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;">Pate Brisee</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> <span style="color: black;">post. So the short crust pastry in these empanadas was slightly crumbly. </span></span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">I also hate that I did not take the full baking process of these lovelies. I promised myself, I would re-do the new version of this recipe soon.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">At the mean time, here is what I have done.</span></div>
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<a href="http://2.bp.blogspot.com/-c02yKoHldHc/T02ARQeFrjI/AAAAAAAAA2k/YUUah0d7_9k/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="243" src="http://2.bp.blogspot.com/-c02yKoHldHc/T02ARQeFrjI/AAAAAAAAA2k/YUUah0d7_9k/s320/1.jpg" uda="true" width="320" /></span></a></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;"> <span style="color: black;">Strawberries & Cream Empanadas </span></span></strong></div>
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<em><span style="color: #073763; font-family: Georgia, "Times New Roman", serif; font-size: x-small;">( Twist and twitch by Charm Bakes )</span></em></div>
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<strong><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></strong></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black;">15 medium or 25-30 small sweet empanada discs made from </span><em><a href="http://www.charmbakes.blogspot.com/2010/11/strawberry-tart.html" target="_blank"><span style="color: #0b5394;">basic sweet pastry dough</span></a></em></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black;">1/4 cup cream cheese</span> ( <em><span style="color: #0b5394;">I will change this to 1/2 the next time</span></em> )</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">2 tblsp brown sugar</span><br />
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">3 cups chopped strawberries</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">1/2 cup sugar</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">1 tbs orange juice</span><br />
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">1 egg (slightly beaten )</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black;">1/2 cup demerera sugar for sprinkling</span> ( <em><span style="color: #0b5394;">I used coarse grain</span></em> )</span><br />
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<strong><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Directions:</span></strong><br />
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<strong></strong><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Combine the strawberries, sugar and orange juice in a large bowl, mix well and let rest for an hour. Drain the liquid from the strawberries.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 375 degrees. </span><br />
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Blend the cream cheese and brown sugar together, then fold in the strawberries. Do not over mix it as you will crush the strawberries. </span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Fold the empanada discs and seal the edges, use a fork to help seal the empanadas, then lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when baked.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black;">Sprinkle the <strike>demerara </strike>sugar on the top of the empanadas. Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks. </span><em><span style="color: #0b5394;">But my strawberries are stubborn - they forced themselves out of the crust</span></em>.</span><br />
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Bake the empanadas in a pre-heated oven at 375 F for 30 minutes or until golden.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">This is so good that you can eat it on it's own!</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">I will try this again with step by step guide the next time. That will be when a friend of mine comes back from Korea and bring me a full carton of fresh strawberries.. </span><br />
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Soon hopefully!</span></div>
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<br /></div>Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-6715197160809107082012-02-20T09:16:00.004+08:002012-04-14T23:02:26.261+08:00Chocolate Crinkles<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="text-align: center;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">I love this super chocolatey taste! This is definitely for chocolate lovers as the recipe has a good amount of chocolate inside compared to any other cookie.</span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="text-align: center;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">I love the rustic but elegant look of this cookie. I would likely call it Chocolate Crack cookies as exactly how it would look once bake. </span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;">Chocolate Cracks Cookies ( <em><span style="color: #0b5394;">wow! I really like how it sounds like</span></em> ) a<span class="bod">re </span><span class="bod">deliciously soft, fudge-like cookie that are encased in a generous coating of powdered sugar. The covered powdered sugar "crinkles" or "cracks" as the cookies bake, revealing a little of the chocolate underneath. </span></span></span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><span class="bod" style="font-family: Georgia, "Times New Roman", serif;"> I love to eat these Chocolate Crinkles warm from the oven when they are so wonderfully soft and just seem to melt in your mouth. </span></span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rv_ObUbHfck/T0GdjZdUPkI/AAAAAAAAA2E/2y0YxoZzodU/s1600/Chocolate+Crinkles1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="256" src="http://2.bp.blogspot.com/-rv_ObUbHfck/T0GdjZdUPkI/AAAAAAAAA2E/2y0YxoZzodU/s320/Chocolate+Crinkles1.jpg" width="320" yda="true" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><span class="bod" style="font-family: Georgia, "Times New Roman", serif;"><strong><u>Chocolate Crack Cookies</u></strong></span></span></div><div style="text-align: center;"><span style="color: #0b5394;"><span class="bod" style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><em>from joyofbaking</em></span></span></div><div style="text-align: center;"><span style="color: #0b5394;"><span class="bod" style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><em>(Makes about 3 dozen)</em></span></span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="bod"><span class="value">4 tablespoons (56 grams) unsalted butter</span></span> </span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="value">8 ounces (230 grams) semisweet chocolate</span>, coarsely chopped ( <em><span style="color: #0b5394;">I used Hersheys</span></em> )</span></span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span class="value"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">1/2 cup (100 grams) granulated white sugar</span></span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="value">2 large eggs</span> </span></span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="value">2 teaspoons pure vanilla extract</span> </span></span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span class="value"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">1 1/2 cups (195 grams) all-purpose flour </span></span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span class="value" style="font-family: Georgia, "Times New Roman", serif;">1/4 teaspoon salt </span></span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span class="value"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon baking powder </span></span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Topping: (</strong><em><span style="color: #0b5394;">needed after the dough has been refrigerated</span></em><strong>)</strong></span></span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="color: black;"><span class="bod"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="value">1 cup (110 grams) confectioners (powdered or icing) sugar</span>, sifted</span></span></span></div><span style="color: black;"><br />
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<div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><div align="center" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><strong><u><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Directions:</span></u></strong><br />
<span class="bod"><small><span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: small;">In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and let cool to room temperature.</span></small></span><br />
<div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;">In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugar until <small><span style="font-size: small;">thick, pale, and fluffy (about 3 to 5 minutes). It will be right consistency when you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.</span></small></span></span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: small;"><small> <span style="font-size: small;">Then beat in the vanilla extract. Add the cooled chocolate mixture and beat until incorporated.</span></small></span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;">In a separate bowl whisk together the<small><span style="font-size: small;"> flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. </span></small></span></span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: small;"><small><span style="font-size: small;">Cover with plastic wrap and refrigerate until firm enough to shape into balls</span> (<span style="font-size: small;"><em><span style="color: #0b5394;">several hours or even overnight, I did mine overnight and so I made a few batches</span></em>).</span></small></span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><small><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">The next day.</span></small></span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><small><span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: small;">Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.</span></small></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;">Place the sifted confectioners sugar in a shallow<small><span style="font-size: small;"> bowl. First, form the chilled dough into 1 inch (2.5 cm) balls, and then roll each ball in the sugar. Make sure each ball is completely coated, with no chocolate showing through. Place the sugar-covered balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart. </span></small></span></span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><small><span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: small;">Bake cookies for about 8 to <span class="cooktime">10 minutes<span class="value-title" title="PT0H10M"></span></span> or just until the edges are slightly firm but the centers are still soft. (<em><span style="color: #0b5394;">For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry</span></em>.) </span></small></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><small><span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: small;">Remove from oven and place on a wire rack to cool. These cookies are best eaten the day they are baked.</span></small></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3ee_-RpvTuM/T0GhAq3SLAI/AAAAAAAAA2c/8Tg-wVp-3pw/s1600/Chocolate+Crinkles+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" src="http://1.bp.blogspot.com/-3ee_-RpvTuM/T0GhAq3SLAI/AAAAAAAAA2c/8Tg-wVp-3pw/s320/Chocolate+Crinkles+2.jpg" width="320" yda="true" /></span></a></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="color: black;"><br />
</span></div><span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;"><strong>Reminder Again!!</strong></span></div></div><div align="center"><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span></span></div></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">The cool part is that as the cookies bake, they spread, making cracks in the white sugar which gives you a glimpse of the soft chocolate cookie underneath. </span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><b><span style="color: #0b5394;">Do not over bake</span></b> these cookies or they will be dry. And that is not how we want them, we want them to be nice and soft. </span></span><br />
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">I love to eat these cookies warm from the oven so, if possible, make them shortly before serving. </span><br />
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">They can be stored for a day or two in an airtight container, that is, if they last that long.</span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Remember that it is supposed to be chocolatey, fudgy and chewy.. :)</span></div><span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;"></span></div><div align="center"><span style="color: #0b5394;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Lots of love,</span><br />
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></span><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="http://signatures.mylivesignature.com/85788/charmdiaries/acfe3c58f4c40b93a2c985c3edf83fcf.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></span></div><div style="text-align: center;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-61680786679299158142012-02-17T14:33:00.002+08:002012-04-22T03:38:07.113+08:00Warm Blueberry Muffins<div align="center">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">I was on working from home 1 day and I thought of the easiest , non-complicated but satisfying breakfast that could last me till after lunch. I open up the refrigerator and saw some left over blueberries which I had used most of them for the last galette orders.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">What could be more delicious than a simple blueberry muffin in the morning served with English breakfast tea. That was just perfect for me. I could bake these withing 30 minutes.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Well yesterday my favorite niece tagged me a photo of her bakes and it was a scrumptious looking blueberry muffins topped with chocolate chips. </span></div>
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<a href="http://3.bp.blogspot.com/-HkLJix8fJJE/Tz3ugjCdAzI/AAAAAAAAA1U/roNxlgE3YsM/s1600/Izyan's.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><img border="0" height="258" src="http://3.bp.blogspot.com/-HkLJix8fJJE/Tz3ugjCdAzI/AAAAAAAAA1U/roNxlgE3YsM/s320/Izyan's.JPG" width="320" yda="true" /></span></a></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">That was when I remembered I have not posted this easy recipe out. </span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Muffins are already sweet and so having bursting blueberries inside adds natural slight sourness which acts as a contrast to the sweetness. Ain't that delicious?</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-v824rmYLZ0M/Tz3yde3vrZI/AAAAAAAAA10/0Oho7W8uYYc/s1600/Picnik+collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><img border="0" height="245" src="http://2.bp.blogspot.com/-v824rmYLZ0M/Tz3yde3vrZI/AAAAAAAAA10/0Oho7W8uYYc/s400/Picnik+collage.jpg" width="400" yda="true" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Just look at those juicy blueberries& fluffy muffins! </span></td></tr>
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<strong><u><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Blueberry Muffins </span></u></strong></div>
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<strong><em><span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif; font-size: x-small;">from Noobcook</span></em></strong></div>
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<em><span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif; font-size: x-small;">makes about a dozen (12) of a standard size cupcake/muffin liner</span></em></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- 1 1/2 cups* (190g) plain flour<br />- 1 1/2 eggs, beaten<br />- 1/2 tbsp baking powder<br />- 1 cup (225g) caster sugar<br />- 150g blueberries<br />- 1/2 cup (125 ml) milk<br />- 1 tsp vanilla essence</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">- 65 grams butter, softened</span></div>
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<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif;"><em>* Cup refers to US cup measurement</em></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black;"><u><strong>Directions</strong></u></span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black;">1. Sift flour, baking powder and sugar together, and mix well.</span></span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">2. Add in milk, vanilla extract, eggs and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">3. Fold in the blueberries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases till almost full.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">4. Bake for 20 minutes in preheated oven of 200C (400F) or until slightly golden brown. Allow to rest for several minutes before serving. Store for a day in an airtight container. .</span></div>
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<span style="color: black; font-family: Georgia;">Otherwise it would just be gone when there still warm. :)</span></div>
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<span style="color: black; font-family: Georgia;">Right after I baked these goodies, I just had to tempt my team mates who are in the office.</span></div>
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<a href="http://1.bp.blogspot.com/-h7ZKnFuFeDQ/Tz30QVbgWII/AAAAAAAAA18/wmvd3dCs-1c/s1600/Mine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="267" src="http://1.bp.blogspot.com/-h7ZKnFuFeDQ/Tz30QVbgWII/AAAAAAAAA18/wmvd3dCs-1c/s320/Mine.JPG" width="320" yda="true" /></span></a></div>
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<span style="color: black;">And of course.. Cause of this I ended up baking these freshly the next few days for them. </span></div>
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<span style="color: black;">Happy trying!</span></div>
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<span style="color: black;">Lots of love from,</span></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><span style="color: black;"><img border="0" src="http://signatures.mylivesignature.com/85788/charmdiaries/acfe3c58f4c40b93a2c985c3edf83fcf.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></span></a></div>Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-65113155479509809582012-02-05T01:54:00.001+08:002012-04-14T23:00:35.535+08:00Sables ( French Butter Cookies )<div style="text-align: center;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">I love butter!</span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="text-align: center;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Sables which are also known as French Butter Cookie is your no ordinary butter cookie. The egg-glazed top with a criss-cross score on each tops makes it elegant compared to any normal butter cookies. It's a French thing. </span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="text-align: center;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">I tried out this recipe I found from Joy Of Baking and it's simple, buttery and it's my go-to butter cookies. It's stated that it matters what butter you used as it is a BUTTER cookie after all. So for this recipe I go for Lurpak, the best we have here in Singapore. Original vanilla extract needed but I replaced it with Vanilla beans instead. </span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-33SUIuN1LiQ/Ty1wC1tyF4I/AAAAAAAAA1E/TllWurW_4F4/s1600/Picture+750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" sda="true" src="http://1.bp.blogspot.com/-33SUIuN1LiQ/Ty1wC1tyF4I/AAAAAAAAA1E/TllWurW_4F4/s320/Picture+750.jpg" width="320" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong><u>Sables ( French Butter Cookies )</u></strong> from joyofbaking</span></span></div><div style="text-align: center;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Makes 3 dozen</span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span class="value" style="font-family: Georgia, "Times New Roman", serif;">140 grams unsalted butter, room temperature ( the best butter you can find )</span></span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span class="value" style="font-family: Georgia, "Times New Roman", serif;">100 grams granulated white sugar</span></span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span class="value" style="font-family: Georgia, "Times New Roman", serif;">1 large egg</span></span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span class="value" style="font-family: Georgia, "Times New Roman", serif;">1/2 lengthwise vanilla bean</span></span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span class="value" style="font-family: Georgia, "Times New Roman", serif;">260 grams All purpose flour</span></span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span class="value" style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon baking powder</span></span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span class="value" style="font-family: Georgia, "Times New Roman", serif;">1/4 teaspoon salt</span></span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Egg Wash:</span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span class="value" style="font-family: Georgia, "Times New Roman", serif;">1 large egg </span></span></span></div><div class="ingredient" style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black;"><span class="value" style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon water</span></span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Directions:</span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"></span><span style="color: black;"></span><br />
<div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla bean and beat until blended. </span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.</span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour). </span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper and set aside.</span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet. </span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough. </span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><br />
</div><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. </span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><br />
</div><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Remove the cookies from the refrigerator and brush the tops with the egg wash. Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie. </span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><br />
</div><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span class="bod"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Bake cookies in the preheated oven for about 12 - <span class="cooktime">14 minutes<span class="value-title" title="PT0H14M"></span></span> (depending on size of cookie) or until golden brown around the edges. </span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><br />
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<div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="bod">Cool cookies on wire rack. Store in an airtight container for </span><span class="bod">up to a week. </span></span></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><br />
</div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><span style="font-family: Georgia, "Times New Roman", serif;">Hope y'all love it!</span></div><em></em><em><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-F7ihrlN2Kxo/Ty1wKe4iw5I/AAAAAAAAA1M/HJ07nb8hXho/s1600/Picture+749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="240" sda="true" src="http://2.bp.blogspot.com/-F7ihrlN2Kxo/Ty1wKe4iw5I/AAAAAAAAA1M/HJ07nb8hXho/s320/Picture+749.jpg" width="320" /></em></a></div><div style="text-align: center;"><a href="http://www.mylivesignature.com/" target="_blank"><em><img border="0" src="http://signatures.mylivesignature.com/85788/charmdiaries/acfe3c58f4c40b93a2c985c3edf83fcf.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></em></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"></span></div>Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-20099764081185387662012-01-08T20:39:00.003+08:002012-04-22T03:38:54.584+08:00Old-fashioned Sponge Cake<div align="center">
<span style="font-family: Georgia, "Times New Roman", serif;">During my childhood, we usually enjoy the simplest things to eat. A basic sponge cupcake was a no.1 tea time snack for everyone. It has a light spongy texture. So light and not too sweet to enjoy with our favorite teas or coffee.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">And so to relive my childhood and also letting my baby enjoy it at the same time, I started seaching for these simplest recipe. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I found this recipe from Held by love, Baked from scratch which she called Paper-lined sponge cake. A "retro/oldies' kinda cake.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I'm amazed by the simple ingredients and so simple steps. And the texture of this cake is soooo good that its's even good to eat it on it's own.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">To bake this, we either need a paper cup lined with parchment paper in each and every one of them to create a high cylindrical cupcake as this cake needs to rise. Me being <strike>lazy</strike> practical , I bought a high cup muffin tray from IKEA which look like this.</span></div>
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<a href="http://1.bp.blogspot.com/-dNYiaYK8pMM/TwmK-7GfgdI/AAAAAAAAA0Y/TDPz3eMLd5w/s1600/IMG_1435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" rea="true" src="http://1.bp.blogspot.com/-dNYiaYK8pMM/TwmK-7GfgdI/AAAAAAAAA0Y/TDPz3eMLd5w/s400/IMG_1435.jpg" width="400" /></span></a></div>
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<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Old-fashioned Sponge Cake</span></u></strong></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0b5394;">( </span><em><span style="color: #0b5394;">I seriously forget how much this batch made but if I'm not mistaken it was about 30 min</span><span style="color: #0b5394;">is</span></em> )</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;"><strong>Ingredients:</strong></span> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4 eggs</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">100g cake flour</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">100g castor sugar</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">12g spongecake stabliser</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">25g milk</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">90g melted butter </span></div>
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<span style="text-decoration: underline;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Directions</span></strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Put all the ingredients except the melted butter into a mixing bowl</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an “8″ on the batter won’t sink in but will appear visible for a while. This will be the right constitency for your batter.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Add in melted butter at this stage and mix in thoroughly.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Line some papercups with into the muffin pan.</span></div>
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<a href="http://1.bp.blogspot.com/-q9OXukfT_1s/TwmNj0e6erI/AAAAAAAAA0g/MgQ8OMG9ojs/s1600/IMG_1436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" rea="true" src="http://1.bp.blogspot.com/-q9OXukfT_1s/TwmNj0e6erI/AAAAAAAAA0g/MgQ8OMG9ojs/s320/IMG_1436.jpg" width="240" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Pour batter into the lined cups abt 3/4 full and bake it in a preheated oven at 190C for about 20 mins. When done, remove the cake from the cup immediately and leave it on wire rack to cool.</span></div>
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<a href="http://3.bp.blogspot.com/-zUOYcuudKSY/TwmNwvRJRDI/AAAAAAAAA0o/MznJamklo2g/s1600/IMG_1437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" rea="true" src="http://3.bp.blogspot.com/-zUOYcuudKSY/TwmNwvRJRDI/AAAAAAAAA0o/MznJamklo2g/s320/IMG_1437.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Like mushrooms sprouting out from the oven.</span></div>
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<a href="http://3.bp.blogspot.com/-dYj4WscjGp8/TwmN6tqn1qI/AAAAAAAAA0w/KzOPdlyqFXc/s1600/IMG_1438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" rea="true" src="http://3.bp.blogspot.com/-dYj4WscjGp8/TwmN6tqn1qI/AAAAAAAAA0w/KzOPdlyqFXc/s320/IMG_1438.jpg" width="240" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> Nothing else beats this fluffy cake during our afternoon tea time.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 thumbs up for me!</span></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="http://signatures.mylivesignature.com/85788/charmdiaries/acfe3c58f4c40b93a2c985c3edf83fcf.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></span></a></div>
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</span>Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0tag:blogger.com,1999:blog-127290329752081232.post-52275378203930689232012-01-06T11:46:00.002+08:002012-04-14T23:09:59.711+08:00Chocolates - Which one?<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">I always got confuse when a recipe called for bitter sweet chocolate, dark chocolate and so on. Some needs melting and some chocolates can't be melted.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">And So I came across an article by Martha Stewart Everyday Food, Issue Jan 2011 - <em><span style="color: #0b5394;">Thank god for IPad!</span></em> which I thought was helpful.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Not very detailed but it was enough for a novice baker like me.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1w0Uaml-HJU/TwZr7w9egGI/AAAAAAAAAzk/rzB0rQAzl0s/s1600/IMG_0121.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="640" rea="true" src="http://4.bp.blogspot.com/-1w0Uaml-HJU/TwZr7w9egGI/AAAAAAAAAzk/rzB0rQAzl0s/s640/IMG_0121.png" width="480" /></span></a></div><div align="center"><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div align="center"><a href="http://www.mylivesignature.com/" target="_blank"><img border="0" src="http://signatures.mylivesignature.com/85788/charmdiaries/acfe3c58f4c40b93a2c985c3edf83fcf.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a></div>Nura Noorhttp://www.blogger.com/profile/08724495661515950008noreply@blogger.com0