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.
3. 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

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

INGREDIENTS
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

DIRECTIONS
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. =)

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
INGREDIENTS
• 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

DIRECTIONS
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.

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.

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

Ingredients:

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

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

Method:

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.

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!


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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!

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.

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.


Ingredients:

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.

Method:

(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.

Ingredients:

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

Method:

(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.

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 cuenloves.wordpress.com.

A long long break

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

Updates!!!

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.