Monday, December 29, 2014

Outrageous-Banana Pancake

So,our holiday has been extended huh?Means,I have enough time to smug myself with some more bakings,you see I might not get to bake madly next year.
I have made a pancake for breakfast,to my little nephew and niece and the twins.Too many kids at home!
I've did fluffy american pancakes but that morning I have some bananas left on the pantry and it would be very wasteful if I let them rotten and bruise .So,I've improvised my pancake recipe and Voila!Banana pancakes are served,people!
Ijan sent this to me with a caption:'How could you aufa"

  • 1 cup of flour
  • 6 tbsp of sugar
  • 1/2 cup of milk
  • 3 eggs
  • 1 tsp vanilla essence
  • 1 heap tsp of baking powder
  • 3/4 bananas (mashed)

  1. Whisk the eggs and the sugar and add in vanilla essence.Mix in the flour and baking powder and mix well.
  2. Add in the mashed bananas together with the milk and mix again until there's no  lump.
  3. Pour on a pan and flip when bubbles formed on top of the batter.
  4. Serve with nutella or syrup.Or you can add some chocolate chip into the pancakes. :)

Sunday, December 14, 2014

Crème Brûlèe

Like suddenly I missed Paris.

I went to Tesco Kota Bharu yesterday with Bella .She wanna bake some macarons while her staying in Kota Bharu. Whether she's going to promote it on her instagram ( @bakesterbella) or I am going to promote it among my friends.

So yeahh the eggs are back in the kitchen and I can bake anything!I made a good choice today.I've chose creme brulee as it does not require too many ingredients.Also,the ingredients are very cheap.

I made a research today.From a research I've set up an experiment. The problem statement is:Can cream be subtituted with milk?
If you don't have cream at home,you can use milk,coconut milk or yoghurt for subtitution.The texture will be vary from others.But still,heavy cream does the best work!

I used evaporated milk and heyy,it still tastes good and the texture is not bad at all!

So,here it comes.

  • 4 egg yolks
  • 5 tbsp sugar
  • 1 vanilla pod or 1 tsp vanilla essence
  • 250 ml whipping/heavy cream (I used evaporated milk)
  •  caster sugar (enough to sprinkle on top)

  • Method:
  • Preheat the oven to 180°C.
  • Beat the egg yolks, add the sugar a little bit at a time. Beat until light colour and thick in mass. 
  • Cut the vanilla pod open and scrape the seeds out with a sharp knife. 
  • Mix the seeds/vanilla essence and cream into the egg mixture. Now pour the mixture into ramekins. Put the ramekins in a large oven proof dish, poor cold water into the dish (about 3cm high). Bake the mixture for 30 minutes. Take out of the oven and let cool. Now place in fridge for about 2 hours or over night. 
  • Before serving sprinkle castor sugar over each ramekin and caramelise either with a gas burner or under the grill in a very hot oven. Et viola.x

  • See more at:

    Wednesday, December 10, 2014

    Small Batch Blueberries Muffins

    So hey hey hey again.
    I have an amount of unused blueberries from the pavlova I made. So,I've been thinking to use it in my muffins. I have never put in anything in my muffins except for chocolate chips and chocolates and chocolates.I am bored with it now.
    So I made some,taraaaaa.Blueberries muffins.Yet,in a small batch cause yeah,it's just me,bella and my cousin Athirah here in the house yoo!! 

     These muffins are dense, and can be lightened by substituting cake flour for some of the all-purpose flour.
    Small Yield Blueberry Muffins
    Adapted from: Chef Mommy
    1 1/2 cup AP Flour(plain flour )
    3/4 cup sugar
    1/2 tsp salt
    2 tsp baking powder
    1/3 cup canola oil
    1 egg
    1/3 cup + 2 tbsp. milk
    1 cup blueberries, washed and dried
    1 tsp cinnamon (optional)
    Mix flour, sugar, salt,cinnamon powder and baking powder in a bowl. In separate bowl, mix wet ingredients. Add wet mix to flour mix. Fold in blueberries. .
    Bake for 20-25 minutes
    Sift on icing sugar for decoration purpose . 

    Monday, December 8, 2014

    Chocolate Pavlovaa

    Baiklah,while watching for the football match between Team Malaysia and Vietnam,I'm having my chocolate pavlova I made this evening. Wuhuhuhu~

    I have made pavlova too many times but it is always a never for chocolate pavlova.Just today,after I realised I need to post a new recipe for you guys so I searched for the recipe throughout the net.
    So,the recipe that won my heart is from nigella lawson's page. Man,she's the celebrity chef that I love the most although she looks messy and sexy.haha.She effortlessly makes her dessert looks droooooolinggg.

    It's also my first double layer pavlova!I am so bored of a single pavlova it's no longer interesting .

    You will need:
    • 6 large egg whites
    • 300 grams caster sugar
    • 3 tablespoons cocoa powder (sieved)
    • 1 teaspoon balsamic vinegar (or red wine vinegar)
    • 50 grams dark chocolate (finely chopped)

    for the topping

    • 300 ml whipping/double cream
    • Fresh fruits of your choice
    • 3 tablespoons dark chocolate (coarsely grated)
    Preheat the oven to 180°C/gas mark 4/350ºF and line a baking tray with baking parchment. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

    Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. 

    Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300ºF and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. 

    Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely. When you're ready to serve, invert on to a big, flat-bottomed plate. 

    Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the fruits.

    Coarsely grate the chocolate so that you get curls rather than rubble, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.

     - See more at:

    Sunday, December 7, 2014

    Small Batch Chocolate Chip Cookies


    Most chocolate chip cookie recipe make at least a few dozen cookies,so I googled for a small batch recipe as there are only me,bella and amar in the house.I wouldn't want to bake a lot of cookies and end up them in the trash no no no.

    I baked them in tin cups and I thought iy would shape them perfectly.But,I forgot one thing that the cookie will spread and end up I got my thick cookie. So the batter turns into cakey texture more like cakey congo bars!But Alhamdulillah,it tastes sooo good though.So,here I present you the recipe.

    Lindsay Ann's Perfect Small Batch Chocolate Chip Cookies
    Yield: 8 (3 1/2 inch) cookies (click here for a full batch recipe)


    • 3/4 cup (90g) all-purpose flour, weighed or spooned and leveled
    • 1/4 teaspoon baking soda 
    • 1/8 teaspoon salt 
    • 1/4 cup (1/2 stick) unsalted butter, melted (browned if desired)
    • 5 tablespoons packed brown sugar 
    • 3 tablespoons granulated white sugar 
    • 1 egg yolk 
    • 1 1/2 teaspoon milk 
    • 1/2 teaspoon pure vanilla extract 
    • 1/2 cup semi-sweet chocolate chips (or mix-ins of your choice) 


    Preheat oven to 350 degrees F. Sift/whisk together the flour, baking soda and salt; set aside. With an electric mixer, beat together melted butter and sugars on medium speed for about two minutes. On low speed, add the egg, milk and vanilla extract. Gradually add the flour mixture just until incorporated. Fold in chocolate chips or mix-ins of your choice with a spatula or wooden spoon. Scoop 8 mounds of dough onto a parchment lined cookie sheet. If dough is too soft, cover and refrigerate for 1 hour or up to 48 hours.

    Bake in preheated oven for 11-13 minutes or until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Let cookies cool for about 2 minutes on baking sheet before transferring them to a wire rack. Serve warm or cool completely and enjoy!


    Molten Chocolate Cake in Mug

    Well Assalamualaikum to all .
    So this is the longest holiday for all students. So I decided to join a tuition class here in Kota Bharu . I have no class on weekends so I have plenty of times to try on some new recipe. Since currently there's only me and my sister at home,I've searched for something in small portion.
    Single serving molten lava cake recipe - Easy recipe that makes one molten lava cake with a warm chocolate lava center. Perfect as a single chocolate dessert or to share with one other person.
    So I made this one in a mug.Its easier when you don't have to flip them no longer!

      • ¼ cup semi chocolate chips
      • 2 tablespoons butter
      • 2 teaspoons sugar
      • ¼ teaspoon vanilla extract
      • 1 egg (room temperature), beaten
      • 1 tablespoon flour
      • Optional Garnishes: ½ teaspoon confectioners’ sugar for dusting, fresh fruit, and a dollop of whipped cream or vanilla ice cream.


      • Preheat oven to 400°F.
      • Fill a small pot with 1-inch of water.  Fit a larger stainless steel or glass bowl on top of the pot to make a double broiler.
      • Heat the pot of water on medium-high heat.
      • Add the chocolate chips and butter to the stainless bowl.  The chocolate will quickly begin to soften and melt.
      • Quickly whisk the chips until nearly completely smooth.  Turn off the heat and add the sugar and vanilla.  Continue to whisk the chocolate until completely smooth.
      • Carefully remove the bowl from the hot pot to the counter.  Allow the chocolate to cool for 5 minutes, stirring occasionally.
      • Whisking continuously, slowly add the egg into the chocolate mixture a teaspoon at a time, incorporating the egg addition each time completely before adding more.  You don’t want to add the egg too quickly because the warm chocolate will cook the egg.  Continue to do this until the chocolate batter looks smooth.
      • Stir in the flour until mixed in.
      • Generously spray the bottom and sides of one 4-ounce ramekin or coffee mug.  This will help the cake to release from the ramekin after baking.
      • Add the batter to the ramekin.  It will be about ¾ cup full.
      • Bake for 10 minutes.  After 10 minutes, the cake will appear to be baked but when touched in the center will feel very soft.
      • Remove the cake from the oven and allow it rest on the counter for a minute.
      • You can serve the cake in the ramekin or turn it over onto a plate.
      • If you gently touch the sides of the cake with your finger, it should pull away from the sides.
      • After one minute, cover the ramekin with a serving plate and flip the plate to right side up.  Slowly and carefully begin to lift the ramekin off the plate.  If it appears the cake is not releasing, lower the ramekin back down to the plate and gently shake the ramekin back and forth and try again.  If it still does not release, invert the cake back to the ramekin and use a thin paring knife to release the cake from its side and flip again.
      • Dust the lava cake with powdered sugar and dollop with a small spoonful of whipped cream or vanilla ice cream.  A small berry and fresh mint leaf also make nice garnishes
      • It goes well with coffee too!