Monday, December 31, 2007

With Thanksgiving

And this will be my last post for 2007.

A quick summary. This year has been a tough going year for me. I just feel that I had gone through much than the previous year. There isn't any major thing that happened to me except for one. But there is a lot of little little things that kept hitting along the way that would have cause you to fall. In this year, I have indeed learn much and a time of waiting upon the Lord at many times.

At the end of 2006, I took a step of faith to stretch myself further to take a west cg. I had to manage my time even better. Time was already so tight for me. For those who knew me, every single minute is being use to the max. And I took on a part-time degree course with 2-3 time of lesson every week which I really have felt God has been speaking to me for the past 2 years ever since I finished my SOT in 2004. I have to miss the Tue meetings and change my cg day very often. I literally had left with no time. And in the month of December, my church started a new service back in Jurong West building. My cg was allocated to go for service instead. This a another big sacrifice. Not only I have to travel, but Ricky & I are in different services. Sunday is usually a family day for me. For God, anything! I am still alive here today. =)

So I wanna thank all of you who had walked closely with me for 2007.

Firstly, I want to the big thanks to God, my Father, Savior and Friend. He has lifted me up when I was down. Many times that I cried, He is there to bring me peace and comfort and shower me with His love. He shared all of my burdens together. All these while, when I was insecure, He affirms me again. He given me wisdom, strength and lots of grace through this year. Thank God, I want to love you forever and ever and ever and ever......

Next, is of my dear husband Ricky. Thank you so much. Without you, I wouldn't have been able to do so much things. You have empower me in every area of my life. Thank you dear for always being so patient with me, waiting for me when I am late, tolerate my occasional mood swings. Thank you for always giving your best to me. Thank you for all your sacrifices. I love you very much.

Yah Lan. She is my leader. I am so thankful to have her. She believes in me. Just a look from her makes my heart melt. In her eyes, I sense the real love of God. I see Jesus in her. Yah Lan, thank you for have faith in me and all of your grace towards me. If not for you I will not have been able to make it till today. Thanks for all your love.

Wenshan. My dearest friend. It is in this year of 2007, that we grew to become even closer. We had went through a lot of things together. I hope that for the past 12 month, I had manage to be a friend and a good support to you in many ways. You are the next person that has seen my occasional mood swings. Thank you for tolerating with me. =) I am so happy to be able to grow in the Lord together with you. Thanks for all the encouragement, concern, calls and sms from you. Every little thing that you did, will never by forgotten. Thank you Shan, thank God for you.

My CG, N371. Thanks alot N371. I love you!

Caihui- You knew it. How thankful I am to you. For stepping out, for being so teachable, for loving God whole-heartedly. Thank you very very very much for always standing in the gap for me when I can't. If not for you, I will not have been able to do so much for the cg. Remember the begining of this year, you were "force" to play guitar for me and look now you did it! (:

Constance- You are a powerful woman. Your capacity has been so big, stretching yourself constantly. Cons thanks for your willingness. Thanks for always availing yourself to help me and serve God. Thanks my dear guitarist. Love ya.

Christy- Thank you for always trying your best to help me. You have really been a great help to me. I know it and appreciate them alot. You must jia you and never give up.

Junyong- Many times you have humbled yourself before God and me. Thanks for being able to take the direct truth from me, not many is able to take. You have been strong and I knew you learn from it. Jia you too!

Jiajun- Thank you for your faithfulness and willingness. I am happy to have you with us. I am amazed by how excited you were as you being to serve in dialect church. Look forward for you to grow in God more and bring in more fun and laughter to N371

Dejun- Thanks alot for times where you hang on to God. Thanks for always giving me the honor and respect to me as your leader.

Darius- Darius, I am very proud of you. You have grown so much in God for this year. You have started doing a lot of things which you are not willing to do. Wow!

Sarah- Thanks for always trying. I know deep in your heart you have desired to step out. I knew you tried. Thanks. Love ya too.

Eileen- I am so so so happy to have you to be back with us. Our perseverance for many months has not gone into waste after all. Thank you allowing your heart to be soften towards God. I am looking forward to serve God with you even more
Yoyo- Thanks Yoyo for trusting in me.

Hongjie- Thank you for trusting in me and sharing your life and problems with me. Thanks for giving yourself a chance to know God more. And thanks for always giving me encouragement by loving my bakes.

Weilun- Thanks for being a supporter. I see your "quiet" efforts to always try. Thanks for loving this cg, I have felt it.

Yue Mian and Caipeng- Thanks for joining us.

My post is getting too long. So to cut everything short, thank you everyone(leaders, classmates, colleagues, friends, family and many more) for this year of 2007. My life will not have been so wonderful without you being an angel helping me. =)

Chocolate Buttercream

This icing is simple for decor. Not tasty ya. I have made a big mistake when I am doing this. I added in the hot chocolate mixture into the buttercream. This had melted the butter, hence the texture is not "firm" enough.

Buttercream Frosting
1 cup (2 sticks) butter
4-5 cups powdered sugar, sifted
1/4 cup milk
50g semi-sweet chocolate

1. Melt the chocolate using double boiler or microwave and leave it to cool
2. beat butter until creamy, scrape bowl.
Add 4 cups of sifted powdered sugar, milk, beat until combined.
4. Add in the chocolate (must be cooled completely)
5. Add more powdered sugar as needed to get piping consistency.


Buttercream Frosting

1 cup (225g) butter
4-5 cups powdered sugar, sifted
1/4 cup milk

Coloring as desired.

1. beat butter until creamy, scrape bowl.
2. add 4 cups of sifted powdered sugar, milk, beat until combined.
3. add more powdered sugar as needed to get piping consistency.

Vanilla Buttercream

I will like to like experiment more on icing. For me, I think icing is just a part of the decor and making the cakes look prettier and more appetizing but at the end of the day, you will only eat the cakes but remove the icing. Especially the one who made them, so much butter and sugar is inside, so fat, aiyo.

Anyway, I will hope to try out different types of them and see if there's any icing that can compliment the taste of the bakes. =)

Here is a very basic and simple icing recipe.

For icing:
55g unsalted butter, very soft
2 cups powdered sugar
1/8 cup milk
1/2 tsp vanilla extract
Coloring as desired

To make icing:
Place the butter in a large mixing bowl. Add half of the sugar and then the milk and vanilla.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar. You may not need to add all of the sugar.
If desired, add a few drops of food coloring and mix thoroughly. (
Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Billy Cupcake +Chocolate Cupcake (Cupcake Bakeshop)

I manage to bake the 2 different recipe together and "bother" to compare the difference in taste. I am going to put in here the version that I have used too with tweaking from the recipes that I had put up earlier.

From Cupcake Bakeshop
Makes 30 regular cupcakes Temperature: 170C

200 gram bar of semi-sweet chocolate

3 sticks (343 grams) butter
400 grams sugar
8 eggs
1-1/4 cup (180 grams) flour
1/4 cup (30 grams) cocoa powder, unsweetened
1-1/2 teaspoons (7 grams) baking powder
1/4 teaspoon salt

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
7. Scoop into cupcake cups and bake for 25 minutes or until a toothpick comes out clean.
(I fill it half full, so that it comes out "levelled" for the frosting.)

Billy's Chocolate Cupcake
Yields 24 cupcakes Temperature 170C

225g unsalted butter
200g caster sugar
160g light brown sugar
4 large eggs
170g unsweetened chocolate
170g cake flour
20g cocoa powder
1 teaspoon baking soda
1 cup milk (room temperature)
1 teaspoon pure vanilla extract

1. Melt the chocolate over double boiler or microwave. Set aside to cool.
2. Cream unsalted butter, vanilla, granulated sugar and light brown sugar together.
3. Then add in the 2 eggs one at a time, mixing well after each addition. Add in the cooled melted chocolate into the mixture.
4. Sift flour and soda together.
5. Alternately add in the flour and milk in 3 separate portions.
6. Line the cupcake paper. Bake for 20 to 25 minutes or until tester comes out clean.

Verdict: After tweaking the Billy's recipe, the taste is richer and better than the original according to my personal preference. Billy's has a very soft texture, while CBS' is very light and crumbly but not as soft as Billy's. I will think it is just a little close to the muffins texture The taste between the both is about the same but texture wise, I prefer Billy's.

I will be posting the frosting recipe in a separate post. =)

Friday, December 28, 2007

Chocolate Cupcakes

Updated! And here is the picture. =)

After much hesitation, I finally try out this recipe. This turns out to be very nice as well. Soft and moist with the frangrance of the chocolate taste, yummy. Gonna make some more this weekend for Ricky's thanksgiving cg. =) Hope you will like it too.

I didn't take any pictures of it, as by then it was very late already. Will post the pictures of this weekend bakes. =)

Chocolate Cupcakes
Adapted from Billy Reece

Yields about 12 cupcakes
• 115g unsalted butter
• 100g granulated sugar

• 80glight brown sugar
• 2 large eggs (one at a time)
• 85g unsweetened chocolate
• 95g cake flour
• 1/2 teaspoon baking soda
• 1/2 cup milk (room temperature)
• 1/2 teaspoon pure vanilla extract


Preheat oven to 170 C.

Melt the chocolate over double boiler or microwave. Set aside to cool.

Cream unsalted butter, vanilla, granulated sugar and light brown sugar together.
Then add in the 2 eggs one at a time, mixing well after each addition. Add in the cooled melted chocolate into the mixture.

Sift flour and soda together.

Alternately add in the flour and milk in 3 separate portions.

Line the cupcake paper. Then fill each cup to about 3/4 full.
Bake for 20 to 25 minutes or until tester comes out clean.

Wednesday, December 26, 2007

Magnolia Bakery Vanilla Cupcakes

A few of people has been raving about this recipe, so finally I decided to try. =) According to my hubby, he like this compared to the vanilla vanilla cupcakes. He commented that this is more balance in terms of taste, eh I'm not too sure. And I finally did it with frosting this time. I'm too lazy u sually to make frosting to go along. A another pretty cupcake.. hehe.

For cupcakes:

1 cup unsalted butter, softened
300g granulated sugar (reduced from original)
4 eggs, at room temperature
1 and 1/2 cup self rising flour
1 and 1/4 cup all-purpose flour
1 cup milk
1 tsp vanilla extract

To make cupcakes:
Preheat oven to 175 C.

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

For icing:
55g unsalted butter, very soft
2 cups powdered sugar
1/8 cup milk
1/2 tsp vanilla extract

To make icing:
Place the butter in a large mixing bowl. Add half of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Sunday, December 23, 2007

I'm staying

I know I have announced about shifting. After much procrastination, I decided to remain on blogspot. Too lazy to move and I am very comfortable here up till now. So please update ur bookmark and come back here again for more goodies to come. =)

Orange Cranberry Biscotti

This recipe is adpated from Little Corner of Mine. It is a very very very nice recipe. Me and Shan had baked 8 batches in total, as mention earlier it took us 8 hours to complete this "project". It is not as hard as the traditional biscotti, so it can be eaten on its own without dipping it into your coffee. But of course with a cup of coffee, it will be the best. I had personally like it very much because of the refreshing taste. It's taking a break from all your chocolate and more chocolate. Enjoy...

Baked dough before slicing
Sliced and baked the 2nd time


1/2 cup corn oil
3 eggs
1 cup sugar
1 tsp. orange essence
1/4 cup fresh orange juice
Zest of one orange

4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup dried cranberries
1/2 cup almonds nuts, coarsely chopped


1. Preheat oven to 190 C. Line cookie sheet with parchment paper.

2. Beat (A). Add (B). Stir and knead until it formed a dough.

3. Divide dough in half and roll each roll into the length of the cookie sheet. Then move each roll to the cookie sheet and press down to 1/2 inch thickness.

4. Bake for 20 minutes. Remove to cool, then cut into slices with a serrated knife. Place the cut side up and bake for additional 5 minutes. Flip it over and bake the other side for 5 minutes. Remove and cool on wire rack.

Friday, December 21, 2007

Baked with love (UPDATED!)

Updates! Presenting to you Baked with love from Cuen and SHAN! This is orange cranberry biscotti. Will be posting the recipe in a separate post. All you out there who receive them, hope you like it ya. =) And Merry Xmas!

Something is coming up. But shall not reveal it now. =P

My good friend, Shan and I have been baking for 8 hours yesterday. It's something hard but not cookies. Wanna know? Don't tell you. Come back again to check it out. Haha.

This is very nice. It is not as hard as the traditional type. But the taste is indeed very refreshing with orange and cranberries. Below is the gift tag that I have made to attach it to the bake. For those that is coming on Sat, please look for me ya. Else Santa Claus Cuen and Shan, might run out of bakes to give. Hahaha...

Merry Christmas!

Ho! Ho! Ho! Merry Christmas everyone.
This year, I finally decided that I should wanna do some baking for my colleagues. I have been baking so much but had hardly brought my bakes for them. So at the very last minute, I finally decided to do my favourite, BROWNIE MUFFINS. I know I have been baking this so many times. This is just so nice and easy to make. This is my comfort "bake". One recipe that will never fail.

Short of time, as I have got class on Mon and Tue, Wednesday is the last day that I can pass to them as after that most of them won't be back till next year le. I started my night baking again on Tue. In the midst of class, I try to recall what are the ingredients that I need and with the help of my husband to help me buy some of the items I needed. I didn't bake enough, as I run out of baking chocolate...

It's finally done at 2am in the morning. =)
Had liked it, cos it is so pretty. I actually used the christmas design cupcake but couldn't really tell. Still I think its lovely... =)

Credits again to Stephanie who posted this recipe. And also to Delicious Days who posted up the gift tags last year year for usage. Thanks thanks thanks!

Wednesday, December 5, 2007

Awfully Chocolate Chip Cookies

I have got this as an early Xmas present from my colleague Laura. It was a baking kit from Awfully Chocolate. It includes a few baking items, like the whisk, wooden spoon, cookies cutter and a cookie premix. The result of the premix recipe => it's very very very chocolate. The biscuits somewhat melts in your mouth. =)

Double Chocolate Chip Cupcakes

This is adapted from Cupcake BakeShop. It's very nice, soft and very chocolatey. For now, this will be my next best loved chocolate cupcake after the brownie muffins. :)

Ingredients: (Makes 24)

200 gram Baking chocolate
343 gramsbutter
445 grams sugar
8 eggs
180 grams flour
30 gramsc ocoa powder, unsweetened
7 grams baking powder
1/4 teaspoon salt
Handful of Chocolate chips as desired

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
7. Stir in the chocolate chips. Scoop into cupcake cups and bake at 175 degree for 25 minutes or until a toothpick comes out clean.

Tuesday, December 4, 2007

Simple Swiss Roll

I have bake this for quite a couple of times BUT never succeed in rolling out nicely. Nevertheless, this is still nice and very easy to make. Recipe is also taken from Yochana.


4 eggs
250 gm. Optima sponge mix
50 ml. water
1 tsp. ovalette
50 gm. cornoil

* I added in chocolate emulco for the favouring and used nutella instead of buttercream.


(1) Whisk eggs, optima flour, water and ovalette till thick and fluffy.
(2) Pour in cornoil and mix thoroughly.
(3)(Spread the batter into a 10" x 14" sq. tray (25 cm x 35 cm)
(4) Bake at 200C for about 10 mins.
(5) Remove from oven and leave it to cool on a wire rack till completely cooled.
(6) Place swiss roll onto a piece of greaseproof paper. Spread butter cream onto sponge cake and roll into a swiss roll.

Butter Cake

I have bake this in the midst of having my papers. Not bad. But I overbaked it a little. As I had used 2 small loaves tin instead of a round cake tin. I must remember to adjust my timing the next time. Recipe was taken from Yochana.


250 gm. Butter
100 gm. Sugar
1 tsp. Vanilla Essence
90 gm. Egg Yolk
1 Tbsp. Evaporated milk
200 gm. Cake flour
5 gm. Baking powder
a pinch of salt
160 gm. Egg White
100 gm. Sugar


(1) Beat butter, margarine, sugar, salt and vanilla essence until light and creamy.
(2) Add in the egg yolk one at a time and beat until creamy. Add in evaporated milk.
(3) Fold in sieved cake flour and baking powder.
(4) Whisk egg white and sugar to a soft peak and fold gently into the creamed butter mixture.
(5) Pour into a 20 cm. round tin and bake at 175C for about 45 mins. or until cooked.

Sunday, December 2, 2007

I'm Shifting...

I think I decided that I wanna move! After having helped to setup the Breakaway Camp website in wordpress. I quite liked it. Although, I have not really figure out how to fully utilized the functions. I do not really know the pro and cons. I will be testing out for now using wordpress. It looks prettier. I had import all my post here to

Saturday, December 1, 2007

A long long break

Hi everyone, so sorry. I know my blog is turning green now. Covered with algae.


Had been baking as and when but didn't try out any new recipes. And I was really very busy with my work, studies and now the BREAKAWAY CAMP. Just finished my exams a few days ago. Pray that I will be able to clear all my 3 papers=) Thank God for seeing me through it all!

My cg has officially now in the Sunday service at Jurong West. Yay, I'm looking forward to the good old days, of how I have grown so much in the Lord. I'm going for there in a few hours time. This is not looking at the past, but we are going to crown God with greater glory in our Jurong West building. God is always good.

Have been busy preparing for the Breakaway Camp that is just 2 weeks away, to be exact, 10 days counting down. It's going to be a lot of fun. And this is the very first church camp that I am attending. It's been so long since church has organises a camp activities. I am looking forward to it. All the leaders are very excited about it too. We all have been very diligently and working very hard to plan for this camp. We are doing it with all of our hearts! Do join us together and create the best out of it!!!

Now back to my baking... Today, for a long time, I was free on Saturday. I started my baking marathon again. Had chocolate chip cookies (premix from awfully chocolate), swiss roll and chocolate chip cupcakes. Before this, I had did my usual rounds like butter cake, brownies(in 10 mins just for caihui;)) I will load up the photos and the recipes soon.

This is a very long post ya. Hee. One more thing, I am home alone now. Everyday in a month, I will be home alone. As Ricky will need to stay incamp for his monthly duty. Of course, I am not afraid but I like it. Once in a while, I really appreciate those moments that I can be alone. Enjoyed those moments of being alone with no disturbance at all.... signing off now.

Sunday, October 14, 2007

Brownie Bites Muffins

This recipe is also from Baking Bites. This is very nice. I think the sweetness is just nice. The taste is very rich and moist. Could not really make out what is the difference between this and the brownie muffins. But both are different in their own ways but similar. Maybe next time, I shall bake the 2 together and taste the difference.

6 tbsp unsweetened cocoa
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
2/3 cup ap flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 175 degree.
In a medium bowl, whisk together cocoa, vegetable oil, sugar and brown sugar. Whisk in eggs one by one, followed by vanilla extract.
In a small bowl, whisk together flour, baking powder and salt.
Add flour mixture to cocoa mixture and stir until just combined. Stir in chocolate chips.
Place 24 mini muffin cups on a baking sheet and fill evenly (about 3/4 full) with brownie batter.

Bake for 14-16 minutes, until just set and slightly firm to the touch. A tester should have a few crumbs.
Cool on a wire rack. Top each brownie with a few chocolate chips.

Makes 12.

Dark Chocolate Muffins

This is good for those who don't like their muffins to be too sweet. So do not need to attempt to reduce the sugar anymore. The texture is very soft and more towards cupcake like. I will definately do this again and probably replace with milk chocolate next time to have a richer taste. Oh the original recipe is from Baking Bites. =)

5 oz-dark chocolate, chopped (141g)
1/2 cup butter (115g)
2 cups all purpose flour
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs
2/3 cup buttermilk
1 tsp vanilla extract
1 cup chocolate chunks, dark or semisweet

Preheat oven to 175 degree.
Line a 12-cup muffin tin with paper liners.
In a small, microwave-safe bowl, melt together the butter and chopped dark chocolate. Heat in 30 second intervals, stirring frequently until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together flour, sugar, baking powder and salt.
Make a well in the center and add eggs, buttermilk and vanilla extract. Whisk until almost smooth.
Stir in melted chocolate mixture, making sure the batter is smooth and the chocolate is evenly incorporated, followed by chocolate chips.

Bake for about 18-22 minutes, or until a tester inserted into the center comes out clean.
Cool muffins on a wire rack before serving. May be served at room temperature or slightly warmed. Store in an airtight container if not eating right away.
Makes 12.

五块钱 Fellowship

Look at the amount of food that we have. That is not the point but it is $5 only! ($5/each)We order canadian pizza and ta bao zi cha from my house's downstair coffeeshop and a spring chicken. For the first time, the mee goreng from the zi cha taste delicious. And we celebrated Susan's brithday. HAPPY BIRTHDAY SUSAN!

We ended our service last night and decided come my house for fellowship. Now, after the bugis wanton mee, we think that this is the best fellowship place to be in. Going to do it monthly, hehehe.

Oh and below is the 2 week of gift that I receive from Week 2 angel. It's a $20 Diva vouchers. THANKS ANGEL!!!!! I LOVE ALL OF MY ANGELS!!!!! This time, it harder for me to guess. I will have to observe for the next next week and guess liao. Give me some clue please. =)

Angels & Mortals

Got a lot of back dated post. Hee...

This is from my beloved 2 girls, Caihui & Christy. They went shopping together and bought this for me. So sweet of them to have always remember me. =)

And this is from Angel H. Hahaha. Our cg have started playing the Angel & Mortal game. It will be over a period of 6 weeks, nice timing as the O level will have ended by then and it will calls forth a big celebration together.

What is this game about? Everyone of us will have 2 identity, we will be angel and mortal at the same time. So each angel will be assign to a mortal. They will secretly bless their mortals through different means, etc, sending emails and sms from unknown source. Each week, we will have a theme. The mortal have to try to find out who is his/her angel then. For the first week, we started with buying cg refreshment for our mortals. As I am the "controller" of the games, to make sure all the angels do their work. I'm not participating. But my dearest cg have planned for everyone to take turn and be my angels every week. So below is the crepe with chocolate and nuts that I have received. Yummy yummy! Thanks ANGELs!

Sunday, September 23, 2007

Muah Chee (Microwave)

This is Ricky's favorite.

Recipe from Gina at KC:

250g glutinous rice flour
375ml water (I add a little more water to have a softer texture)
2 Tbp. shallot oil (I use corn oil)

Mix (A) in a Pyrex bowl and microwave on High for 7 mins. Cut into tiny pieces using a kitchen scissor and drop it into the peanuts and sugar mixture. Coat well and serve immediately.

250g peanuts, toasted and grind
50g sugar

Mixed (B) together to create peanuts and sugar mixture.

Snowskin mooncake - Yam Paste

The texture of the below snowskin is more towards the chewy kind.

Snowskin Mooncakes
Source: She bakes and she cooks

Makes about 40 small mooncakes. The weight for the skin and paste depends onthe mould.

115 Hong Kong Flour (steam for 15 mintues, leave to cool)
115 kou fen
210g icing sugar
1 tablespoon shortening
5 tablespoons cold water*
1 teaspoon banana essence (for fragrance, if you are not adding any flavouring)
2 tablesspoons Hong Kong Flour (mix with 2 tablespoons hot water to form hot dough)

1 kg yam paste

Sieve kuo fen and Hong Kong flour, add in icing sugar. Make a well in the centre, add shortening, banana essence, water and hot dought, and knead until smooth. Roll the dough and wrap paste, press into moon cake mould.
Knock mooncake out from mould and serve.

*Note: I have added quite a few more tablespoon of water, probably about 10 tbsp in total.

Baked New York Cheescake

This is taken from Florence's blog again. But I wasn't so successful, my cake sank and cracked thou it still taste nice. I strongly think and confirmed that my oven is the cause of it. (-.-'''). I WANT A NEW OVEN!

Ingredients: (for 20cm springform cake pan)
100g digestive biscuits (crushed)
50g unsalted butter (melted - 1 minute on HIGH in microwave)

500g Cream Cheese
100g Castor Sugar
3 Eggs
65g Whipping cream
50g Valrhona White Chocolate (melted via double boil)
1/2 zest from 1 lemon
1/2 tsp vanilla essence or 1/2 tsp lemon juice


1. Toss crushed biscuit crumbs into melted butter.
2. Press this biscuit mixture over the bottom of a lined springform pan and leave aside.
3. Cream cheese and sugar together till smooth and add in the eggs one by one beating till smooth and then add the rest of the ingredients and beat well.
4. Pour filling onto cake base and bake over a hot water bath at 150C for 40 minutes.
5. Remove the water bath now and continue to bake cake till cooked. It may take another 20 - 30 minutes. Remove when cooked and chill completely.

Saturday, September 8, 2007

My CG - N371

Nutella Muffins

Recipes from She bakes and she cooks. Quite a nice recipe.

140 grams butter, softened
3/4 cup white sugar (I reduced slightly)
3 eggs
1/2 tsp vanilla
200 grams all purpose flour (sifted)
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

Preheat oven to 325F.
Line 12 muffin tins with paper liners.

1. Cream together butter and sugar until light, 2 minutes.
2. Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth.
3. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
4. Fill each muffin liner with batter to about 3/4 full.Top each cake with 1 1/2 tsp Nutella.Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.

Bake for 20 minutes.

Friday, September 7, 2007

Baked Potatoe

This has been well received everytime I baked it. So I decided to post it up. No pictures for this, cos it was quickly grabbed out before picture can be taken or everyone is busy eating and forget about taking pictures!!! Next time...

Baked Potatoe

12 medium size potatoe
Bacon bits

Wash the potatoes, cut them into a cross, about 3/4 deep. (Not into quarters)
Wrap them up in alummium foil
Baked at 170 degree celsius for about 45 mins.

Remove from oven.
Open up the foil, open up the cut potatoe, sprinkle about 1 pinch of salt over.
Spread some butter over.
Then put about 1 tsp of mayo (can put more if you like).
And then sprinkle the bacon bits over.
Ready to serve.

Remove from oven

Strawberry Hearts Cheesecake

This is my improved version of the Strawberry Hearts Cheesecake. It looked very pretty too. I've did it for my combined cg meeting. Had a good time then. =)

Ingredients for Biscuit base:

400 gm. Digestive Biscuits
170 gm. Melted Butter

For biscuit base: Blend biscuits until fine and then mix with melted butter and mix thoroughly. Press into a 11" Square tray (Cos I only have 11” at home). Chill in the fridge to let it harden.

Ingredients for Cheesecake:

400 Philidelphia Cream Cheese
12 gm. Gelatine Powder
80 gm. Sugar
1/2 cup Hot Water
1/4 cup of Strawberry yoghurt drink
1/2 tsp. Vanilla Essence

Cream cream cheese, sugar and vanilla essence till creamy.
Add in the strawberry yoghurt and mix well.
Stir gelatine powder with boiling hot water until it dissolves.
Add in gelatine mixture gradually and mix until smooth. Pour on top of chilled biscuits. Chill for another 5-10 mins.

25 halved Strawberries

Use a knife to trim it into heart shape
Arrange cut-out heart shaped strawberries on top of cheese fillings.
Chill for for another 10 mins.

For topping:

1 box of strawberry flavored jello
500 ml water

Dissolve Jello in 250 ml boiling water, then pour in 250ml of cold water and stir well.
Let it completely cool.
Pour over the set cream cheese filling and put into the fridge again to let it set until firm. Please be gentle when you pour the jello over, if not the cheese topping will be damage.

Sunday, August 26, 2007

Extra Mile

Hmm... I think I have an overdose of baking. I have been baking like soooooooo much. Right now, I am telling myself, "I need a break, should stop baking for the next 1 month." Possible? Haha, I really don't know. Think I might just start to miss baking very much in another few days time (-.-''') Anyway I have made 3 Banana Choc Mousse in like 4days. I have baked another batch of the real brownie, 2 chiffon choc cake, 1 butter cake....... for my colleagues, my classmates, my mother-in-law birthday, etc. All these is just within 4 days. Not to mention that I have been baking quite a few items every week non-stop. AIYO!!!

Below are pics of people who LOVE me. Huh??? ...I thought of I wanted to spend time fellowship with those whom I didn't get to meet on Tuesday. So I fixed up a day with them. Actually it wasn't really necessary AND I was really very packed in my schedule leaving me with not much time at all BUT I decided that I wanted to go the extra-mile for my people. I managed to squeeze out some time to meet them for dinner and specially brought along the banana choc mousse for them. I have to sarcifice my time on something important for them. And last minute out of the 5 people that I am meeting, only Christy and Hongjie turn up + Caihui who came the extra-mile for me (cos she already met me on Tue, so actually no need to come de). In the begining I was quite sad and disappointed, even thou they might have a valid reason. This set me thinking, how many of my people had really cared and loved me? Maybe they just can't be bother and maybe they might not even know the existence of this blog, living a life of "I-Me-Myself", too occupied to care or find out... And I tot of if I were them, and I am going to meet my leader, I will go no matter what happens, I will be so concern about my leader's life, can't wait to press into her life and I want to catch hold of every opportunity to spend time with her.

Don't get me wrong, I am not thinking negatively. But I will surely continue to let God's love flow through me to others. I know what I sowed in the life of the person, I might not reap from them. I will definately reaped lah, according to God's law of harvest, but not from the same source loh. At least, I am very thankful for Christy, Hongjie and especially CAIHUI. They came and meet me for dinner. I was late but they weren't angry and I can feel from the bottom of my heart that they really appreciate the time spent together. AND I APPRECIATE IT ALOT TOO! Probably even if it is just 1 person turn up, I will still be glad cos I have 1 faithful person with me. Maybe if nobody... I still have God, who is the same, yesterday today and forever!!! What I have sowed, it will not be sowed in vain. And at least again, I have my Caihui who loves me very much. That is one of my consolation. Plus God loves me very very very much!

"I LOVE YOU" - Caihui

This is from Caihui to me. It is very special. As it is a representation of I Love You. Only the few honoured one will get it from her, and I am one of them.

Hongjie Christy, Me and Caihui

Thursday, August 23, 2007

Banana Chocolate Mousse Cake

I said I am going to do it ya. I was really thinking about it since that day after eating it at Ritz. Keke. So once again, I manage to take time to find THE recipe that I am satisfied with. Then I squeeze some time to buy the ingredient and I started baking at 11pm last night. I know if I don't do it, I will not be able to sleep. Hahaha.

I took the chocolate mousse recipe from Florence blog again. It is really helpful and has a lot of good recipes! Thank Florence!!!

Cake base:
Click Here
I made half the recipe only, as I only wanted 1 layer of cake base.

Chocolate Mousse:
155g chocolate block (chopped)
100g whipping cream
2 tsp rum
400g whipping cream + 2 heapful tbsp icing sugar (whipped)
8g gelatin dissolved in 4 tbsp boiling water

1 large Banana

1. Whip 400g whipping cream till mousse state and chill till ready to use.
2. Dissolve gelatin in water and keep warm for use later.
3. Double-boiled 100g whipping cream till hot but not boiling, add in the chopped chocolate pieces and stir till you get a smooth paste. Stir in the gelatin and rum. Cool the chocolate mixture a little.
4. Stir some whipped cream into the slightly warm chocolate mixture a few times. Pour chocolate mixture into the whipped cream and mix gently till well combined. If the mixture is runny, chill in the refigerator for 2 - 3 minutes.

Assembly of the Cake

1. Use an 8" cake ring to assemble.
2. Line the cake pan with a cake board and put in a layer of the cake, centralise it. (The cake should be smaller than the ring, not fitting exactly)
3. Slice the banana and laid it on the cake, then pour in the mousse.
4. Chill the cake for about 2 - 3 hours before serving.

Chocolate Chiffon Cake

I finally found the recipe for the type of cake base that I wanted! I have been searching for the past 2 weeks to look for a cake base that is soft and light. This is the one! =) I got it from Florence's blog. Below is the final version that I will use from now on, unless a better one comes along hehe.

Chocolate Chiffon Cake

(A)- Mixed well together
4 egg yolks
1/4 tsp salt
2 tsp rum or kirsch (Optional)
60 castor sugar

(B)- Mixed together until the cocoa powder has melt
25g cocoa powder
85ml warm corn oil

135ml warm water

(D)- Sieve together
125g cake flour
1/2 baking soda
1/2 baking powder

4 egg whites
1/2 tsp cream of tartar (Optional)
60g castor sugar

Method :
1. Pour (B) into (A).
2. Stir the warm water into yolk mixture.
3. Stir (D) into yolk mixture.
4. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in color. Add in sugar over 3 times and whip until egg whites is stiff.
5. Pour 1/2 white into yolk mixture and blend well.
6. Pour yolk mixture into the remaining egg white mixture and blend well.
7. Pour batter into lined with baking paper round pan and bake at 175C for 45 minutes or until cooked.
8. Invert cake and leave to cool.

Sunday, August 19, 2007

Pretty Pictures

Me & Shan
Melvin & Me
Sharon & Me
Hubby & Me
YL zone pretty girls!!!
Me & Joshua
Serene, Shan, Me & Huizhen

Banana Chocolate Mousse

(This is the nicest of all in the 5 course dinner. I am going to attempt making it!!!)Christy & Me

Me & Caihui
=) took some picture over the last weekend on Sat in Expo and then at the biz breakthru dinner at Riz.

Brownie Muffins again

I think this is the most baked item on my list and it always never fail to be gone in seconds... Up for sale anyone...? Hahaha. This is the most successful batch so far, coz I use room temperature eggs. So it didn't sink in the middle and it turn out BEAUTIFUL! The recipe can be found here.

Friday, August 17, 2007

Paper-Line Cup Sponge Cake

This reminds me of the good old days. It is one of my favorite item that I would always buy from my grandma's house downstair bakery shop. Saw this from Florence blog (Do what I like). The texture is very soft and very nice but it seems like the egg taste is overpowering. Else everything is good. Hmm... I will try to work something out.

Paper-Lined Sponge

Ingredients: (10 pieces in standard paper cups)
5 egg yolks
30g sugar
1/4 tsp salt
1/2 - 1 tsp vanilla esssence

55g warm corn oil / melted butter
60ml warm milk

80g cake flour
20g corn starch
1/2 tsp baking powder

5 egg whites
50g castor sugar

1. Sieve flour, corn starch and baking powder together.
2. Beat egg yolks, sugar, salt and vanilla essence together till thick and creamy. (I beat my egg yolk by sitting the mixing bowl in a basin of hot water).
3. Stir the warm corn oil/melted butter and milk into the yolk mixture. Mix well.
4. Fold in the sieved flour mixture and mix well.
5. Beat egg whites till white in colour and add in sugar by thirds and beat till egg white is stiff.
6. Fold half portion of the egg white into egg yolk and blend well.
7. Pour the yolk mixture into the remaining egg white and blend well.
8. Spoon batter into paper cups lined with baking paper up to 80% full and bake at 180C for 20 minutes or till golden brown.