Month of May mean is ..

Hello May, .. month of May mean is so many school performance, piano recital, gym spring performance, string performance, last semester school test, shorter school day and the other important for my little one . she is getting one more year older than last year, double digit ... :))))  that is such a big deal ..

I know, right !! time is pass so quick, my little one is turning double digit a last week .. we didn't plan throw party or whatsoever since we are so busy at work and she is still in the middle of MAP test - but I managed to make something simple yet will be a nice thing to remember for her, a fancy foxy quit !! yaikss.. what special about that? LOL - I still wonder, if there is a kid will exciting to see quilt as their birthday present .  Any how, I really know my daughter .. she loves animal so much, she want to be veterinarian someday so when the first time I saw Elizabeth Hartman Pattern, I know what I must to make for her ... a fancy foxy quilt !!!!

I add a personal note on the back of quilt, she loves it !!  she loves touching the hand stiches flowers , she loves the glasses I add to one of the foxy .. IT'S ME .. !!! *as she said loudly ...

I know she will remember her present forever ...  , my friend Cheri made a foxy necklace for my daughter as matching pair . That is a beautiful hand embroidery necklace ever ..

oh by the way, I taking order for a fancy foxy quilt in 2 sizes if you interested - baby quilt size (approx.34x46") and you will get 20 fox faces  The second quilt I offer is Lap Quilt (approx.50x62") and you will get 42 fox faces, adding glasses is an optional, I just offer 1 glasses only.

Send me note if you feel like to get one :) and I will tell you how much I charge for this beautiful quilt .

Being Old is cool ...

 

Alright, I'm 1 more year older than last month .. * I will tell you know exactly  how old I'm next year -grin- * well, when I was young I always worry about the aging process, but when I over 30 I no longer worry... you can say that you have moree experiences to share to younger generation LOL - bla..bla..bla..  but I tell you being old is COOL ... !!

It was a nice surprise party that my husband and my step daughter throw for me last night ; I really didn't expect that will happened - thought, I almost ruin their surprise party because someone got sick .

Off course, like they said : the shoe maker doesn't have shoe and the baker doesn't have cake either - well, it will be funny if I bake my own cake .. don't you think. And I decide not to bake yesterday.

So, the party was great .. I really feel blessed surrounding by family and friends who loves me so dearly. At the end of the night, everyone stop by to our house for tea and off course there was a birthday cake .. that my friend bring for me .. so cute..

And look what I got ? seem someone checked my Amazon wish list ... aaah, I don't need to telling you how lucky I'm - this books are already on my list for long , finally on my hand now .. thank you a bunch, dear..

So what on your list ? can I see it ? :)

Keep our tradition

 

Baking a (very) rich Indonesia layer cake is always on my list especially for big celebration such Eid Celebration. One a reason is too keep our tradition going in our international household :) .

You will never see me bake this rich cake in regular day, too much work for sure and I don't feel like to keep the weigh-scale needle going to the right side either. This little cake is contain 30 yolks... *grin* so, please if you are on diet, stay away from this cake even just for a slice :D

And in this moment I 'd like to say : wishing you happy Eid Mubarak - TAKABA LALAHU MINA WA MINKUM

Lapis Legit
by Yasa Boga Book

300g butter,
200g margarine,
3 Tbsp sweetened condensed milk,
1 Tbsp mixed spice,
100g plain flour,
350g caster sugar,
30 egg yolks,
½ tsp vanilla

Preheat the oven to 300 F

Beat the butter and margarine until fluffy and pale. Add in the sweetened condensed milk. Beat until well mixed. Set aside.

Beat the egg yolks, sugar and vanilla until thick and pale. Whisk in the butter mixture one spoon at a time, mix well. Fold in the sifted flour and spices, mix well.

Prepare a square cake tin 22x22cm, line with greased and floured baking paper.

First layer: Spoon the batter into the tin, 3 Tbs at a time, level the surface. Bake first layer.

Next layers: Spoon in 3 Tbs batter on to the first layer, level. Bake under the grill for about 3 minutes or until the surface is golden brown. Remove and repeat the process until all batter is used.

Last layer: adjust the oven back to 350F. Spoon the last mixture, level and bake until golden brown. Remove from the oven and let cool on the wire rack.

Sliced to serve - this cake even better after 1-2days baking.

Happy Spring - Nowruz - Persian New Year

 

Today is officially First Day of Spring ! But the weather just horrible , still cold, breezy, even we still expect to get more snow during this week ... eeeewww... last weekend was the second weekend without sunshine at all .

First Day of Spring mean is Nowruz, Persian New Year ! - The festival of Nowruz is celebrated by many groups of people in the Middle East, Central and South Asia, but particularly by Persians or various Iranian Peoples. It's the time to make new beginnings, realize dreams and reach new goals.

And this year,it's a first time for me to really try prepared several stuff to accommodate New Year celebrations like plant the wheat sprout representing rebirth .  I preparing to serve a good meal for dinner tonight too ; which is must to cook : Baqala polow (dill rice with fava beans) and smoked fish.

To honor my husband culture, today I bake Nan-e berenji (cardamom rice cookies) ; I never bake this cookies before, but after read the recipe, though is pretty easy to bake and since cardamom is become familiar spice to use at my household, I know I will like this type of cookies. Oh yeaah, I was right - this is a type of cookies that you wont to stop to eat, melt on your mouth and before you know you will keep hold the cookie jar for yourself  , don't ask me how my little one loves this cookies. She is doesn't mind with the aroma of rose water at all.  She loves the cookies as I do :)

Try to prepare some ingredients day a head, and keep in your mind that this cookies is so soft and easy to crumble so be careful when you transfer the cookies from tray to the jar.
 

Cardamom Rice Cookies - Nan-e Berenji
Recipe : Najmieh K.Batmanglij (A Taste of Persia)

For Syrup :
1 1/2 cup sugar
1/2 cup water
1/4 tbsp. rose water (easy to find at Mid-East Store)

For Batter :
3 eggs yolks
1 tbsp. sugar
1 cup clarified butter or Ghee *see note*
1/2 cup corn oil
1 1/2 tsp cardamom
3 cups rice flour
2 tbsp. poppy seed or fine grind pistachio nuts

 

Directions :
1.Combine the sugar and water in a pot. Bring to a boil and simmer for 4 minutes, being careful not to let the mixture boil over. Remove from the heat, add the rose water, and set aside to cool. This syrup should be room temperature and not too thick. Set aside I cup and bottle the remainder for future use.

2.In a warm mixing bowl, combine the egg yolks with 1 tablespoon sugar and beat well, until creamy.

3.In another mixing bowl, combine the clarified butter, oil, cardamom, and rice flour. Mix well for a few minutes then add the egg yolk mixture and mix a few seconds. Add the I cup syrup from Step 1 and knead well for a few seconds, or until the dough no longer sticks to your hands. This will create a snow-white dough. Allow the dough to cool for 30 minutes at room temperature.

4.Preheat the oven to 350°F. Line a cookie sheet with parchment.

5.Take a spoonful of dough, roll it into a ball the size of a hazelnut, flatten it slightly, and place it on the cookie sheet. Repeat, leaving 2 1/2 inches between each ball. With a fork or the edge of a cookie cutter, draw geometric patterns on the cookies and sprinkle them with poppy seeds. You may also use a cookie press (readily available in most cookware stores) to stamp a design in the dough.

6.Place the cookie sheet in the center of the preheated oven and bake the cookies 10 to 15 minutes. Keep in mind that the cookies should be white when they are done.

7.Remove the cookies from the oven and cool. Lift the cookies off the baking paper carefully: They crumble very easily.

8.Arrange the cookies in a pyramid on a footed cake dish.

 

Make about 36medium cookies

 

Make your own Clarified Butter (Ghee)

Even so easy to find ghee at store, but why not make your own .. very simple and yet safe more money.

 

Melt 1 lbs of unsalted butter in sauce pan ; when it bubbles, cover and simmer over low heat for 15-20 minute, until most of the froth subsides.  Let it cool in the pan for 5 minutes

Then strain the liquid through one layer of muslin or three layer of cheese-cloth to separate the clear butter fat from the milk solids. Discard the solid and store the ghee in a tightly closed jar in your refrigerator.

 

 

 

 

Proudly Parents..

 

Hello.. Happy Friday for you all , it's absolutely lovely weather here until Saturday. I've been work out at the gym since morning , kicked my lazy a** and get more active today.. Hurt little bit after long pause, but I feel much better.

It's pretty busy week for me, but the best I can tell is I'm a proudly mom. My 6yo is doing a very great job at school.

First she has been chosen to participate in FLEX Enrichment for second time in 2 years in row because of her assessment scores at class. In FLEX Enrichment class, she will have the opportunity to engage in higher level thinking activities. For sure, she must to sign a behavior contract during the program :) but so far she is enjoy the new activity beside gymnastic and swimming lesson.

The second lovely thing was, she did a fabulous job on her Fauvism Landscape painting, and she has been chosen to represent her school at the North Regional Art Exhibition. The artists came from student at Elementary, Middle and High School at North Regional Area.

We attended the art exhibition on last Wednesday, it was packed .. full with parents, kids, teacher and staff from many school. I can tell all of them were proud with their kids art and craft objects. And me and my husband  were so surprise with her art paint too - so lovely. :) *I'm proud of you dear*

Well, may be I brag too much .. but who doesn't feel proud if your kiddos doing right thing in their age ? I'm sure you do.

Oh, she has been talked to her grandma and grandpa over the phone . Her 'bahasa' is getting better everyday. Can't wait to see them soon, I'm sure grandma and pa must be miss her so much, so she is.. Grand ma asked when she will come to Indonesia again, she answered : 'sabar ya,uti' (be patient, grandma )  LOL

... I wish ...

I'm one year older than yesterday .. actually I need more than 1 candle to blow :) I wish always stay healthy , happy, and sexy LOL.

No, I didn't bake birthday cake - I bake a lemon cake several day before, I just want to play with smoke from candle - it was fun, grabed the camera, blew the candle and capture the smoke and see what I got through my lens ..

Lemon Cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded
Lemon Butter Cream frosting for decoration

Directions
Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Lemon Frosting
100 gr butter
100 gr vegetable shortening
300 gr powder sugar
1 tbsp fresh lemon juice

Hallowen Cake

 

Ok, may be too late since Halloween Party was yesterday .. but I keep posting the picture, since that was a first time ever Halloween event I ever attend. And that was a first time ever I bake and decorated a Halloween cake, too. A lot of effort to made those and still look messy !! eew, who wants to see ' a neat cemetery ' cake anyway ? LOL

The basic cake was an almond-chocolate cake, decorated with a milano cookies for headstone, white-candy ghost, pumpkin candies

Almond-Chocolate Cake
1 cup all purpose (plain) flour
1/2 cup dutch cocoa powder
1/3 cup almond powder
1/4 tsp salt
9 large eggs - separated, at room temperature
1 1/4 cups sugar
1/2 cup unsalted butter, melted and cooled to room temperature

For Glaze
12 oz bittersweet chocolate, finely chopped
1 1/2 cups heavy (double) cream

Sugar Syrup :
1/4 cup sugar
1/4 cup water

Directions :
Preheat oven 350 F, line the bottom of 12x18inch baking sheet with parchment paper

Sift the flour, cocoa powder, salt together onto a sheet of waxed paper. Stir in almond powder, set aside.

Using a stand mixer, beat the yolks, and 1 cup of sugar on medium high speed until the mixture is pale and thick , about 5 minute. Transfer to large bowl.

Wash and dry the mixer bowl, beat the eggs white on medium speed until they start to foam, add a third of remaining 1/4 cup sugar and beat until the whites are soft peaks but still look wet. (not too dry, please...)

using a spatula, carefully fold the dry ingredients into the yolk mixture, the batter will very thick. Fold in the melted butter.

Pour the batter onto the prepared sheet and using an offset frosting spatula, spread it as evenly as possible. bake until the cake is puffed , about 25 minute or less depend on your oven. Let cool completely on a wire of rack.

Meanwhile , make the glaze. Place the bittersweet chocolate into a bowl. In a small sauce pan over medium heat. Heat the cream until small bubbles appear, the pour over the chocolate, whisk together by hand until the chocolate melted. Let cool to the consistency if stiff mayonnaise.

Cut the edge of the cake to make it even looking cake. a little part of top cake. Brush the cake with the syrup. Spread the chocolate ganache on the top of cake, and spread around the edges. Don't be too picky, little bit messy is just perfect for this type of decoration cake.

Decor the cake with some Halloween decoration
1. I made a tomb head with milano cookies, I trim a little bit , and write the sign with chocolate melted. With a knife, cut a slits into cake and insert decorated cookies into slits. Crumble the cake with Oreo cookies.

2. For ghost , I used a pretzel stick as support, and drawing a ghost with white-candy melt.

3. Use your imagination to make your Halloween cake more pretty and spooky in the same time.

Lapis Legit Prunes

Aaah.. finally, I can tell you, 2 hours baking ? worth it !! Well, this is the MUST cake at ours home for Eid Fitri Festive. My hubby favorite's Indonesian cake ever. I introduce him for the first time when he met me, long time ago. Since than he fallen in love with this cake. But I bake this for special occasion only, too much work..

Lapis Legit Prunes

Source : Yasaboga

Ingredients :
300g butter
200g margarine
3 Tbs sweetened condensed milk
1 Tbs spekkoek spice  (make your own : ground cinnamon, nutmeg, cardamom, and clove)
100g plain flour
350g caster sugar
30 egg yolks
½ tsp vanilla

prunes, thin slice if you use
 

Directions :
Beat the butter and margarine until fluffy and pale. Add in the sweetened condensed milk.

Beat until well mixed. Beat the egg yolks, sugar and vanilla until thick and pale. Whisk in the butter mixture one spoon at a time, mix well. Fold in the sifted flour and spices, mix well. Prepare a square cake tin 22x22cm, line with baking paper. Spoon the batter into the tin, 3 Tbs at a time, level the surface. Bake first layer with oven temperature reach 350 F until golden brown. Change the setting to grill / broil low heat. 

Spoon in 3 Tbs batter on to the first layer, level. Bake for about 3 minutes or until the surface is golden brown. After 3 layers add slices of prunes, remove and repeat the process until all batter is used. Remove from the oven and let cool on the wire rack.

Note to my friends, visitor, fellow blogger :
Maybe this is my last posting before Eid Fitri Festive, I would like to say :

A very Happy Eid Mubarak to you and your families. 
"Taqaballa Allahu mina wa minkum Al-‘Amal Al-Saliha”

May Allah accept from you and us the good deeds

NO BAKING TODAY : smocked sundress

I made this for my little girl friend, who celebrate 4yo Birthday yesterday.

I bought this fabric last year, after made 1 dress for my daughter and skirt for her and I still have bunch of left over fabric, so I decided  to make smocked sundress for my friend's daughter.  

I think she will like it. :)

Easy bittsy dress, no pattern necessary. Add 7 layer of smocked and little ban on the bottom.. 1hour sewing.. wuhuuu..

Rosette Buttercream Cake

Roses are red ,
violets are blue
and look at my messy rosette ... boo !!

Anyway, Happy Valentine's Day everyone ..


*3 layer's chocolate cake decorate with rosettes buttercream*

New Year 2012

Happy New Year to all my blogger friends ! Happy wishing you a fabulous new year

*foto taken at : Creve Coeur Lake - St.Louis*

Marhaban Ya Ramadan

Ramadan is coming on summer day this year, it's quite hard to do fasting during HOT summer days this time, the temperature is reached 95 - 100 F every day. But I feel excited about Ramadan. I don't prepare much , but I try to be more focused on what’s really important in life and hoping to be a better person with every passing year.

And to all my moslem friends, may the light that we celebrate at Ramadan show us the way and lead us together on the path of peace and social harmony. Wish you a very happy Ramadan Mubarak

Chocolate Whipped Cream Cake

This kind of late posting, but that just OK , better than not *i think :D - well, just a week late LOL *. Actually we did not plan anything for my dauhter's birthday, but since this month gonna be her last month at pre-K before attending Kindergarten so why not to celebrate her birthday at school, than I ordered a cake from the store near by house. For you who wonder why must to order the cake ? this is the rule, every food we bring to school must be purchase from local store, in case the kids which many of them probably has allergy with some of ingredients and get stomach problem or any major problem, as parent who bring food to school won't get trouble. That is the main reason.

But, since i love to bake, my hand get 'itch' if didn't do baking LOL. I made this cake for her so she still can taste home-made birthday cake

Chocolate Whipped Cream Cake

Ingredients
1 3/4 cup(s) all-purpose flour
2 1/4 cup(s) granulated sugar
2 tablespoon(s) granulated sugar
3/4 cup(s) unsweetened cocoa
1 1/2 tablespoon(s) unsweetened cocoa
1 teaspoon(s) salt
1 1/2 teaspoon(s) baking powder
1 1/2 teaspoon(s) baking soda
1/2 cup(s) canola oil
1 cup(s) milk
2 large egss
2 teaspoon(s) vanilla extract
2 tablespoon(s) anisette liqueur
1 1/2 cup(s) heav cream, cold
1 1/2 teaspoon(s) confectioners' sugar
1/3 cup(s) mini chocolate chips

Directions
Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside.

Bring a small saucepan of water to a boil and maintain.Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking powder, and baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, and anisette liqueur using a mixer set on medium speed for 2 minutes.

Reduce mixer speed to low and add 1 cup of the boiling water. Divide the batter between the prepared pans and bake until a wooden skewer inserted into the middle of each cake comes out clean -- about 35 minutes.

Cool the cakes in pans on a wire rack for 10 minutes. Unmold the cakes and return to the wire rack until completely cool.

Make the frosting: Beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining 1/4 cup plus 2 tablespoons granulated sugar and 1 1/2 tablespoons cocoa until combined.

Assemble the cake: Place one layer on a cake plate. Spread a third of the frosting over the layer. Sprinkle with half of the chocolate chips. Top with the remaining layer and spread the remaining frosting over the top and sides of the cake. Decor the cake with chocolate slice.

Serve immediately or store in the refrigerator until ready to serve.Read

And this is the birthday girl, wearing a smocked-dress that I promised to made for her birthday, but again, i was too busy, so i just finished it day after her birthday, so far she never complain about that. :)

Macaroon for breakfast ..

Macaroon for breakfast ? Why not, treat yourself nicely today, Valentine's Day just come once a year , no one will ask your weight because eat macaroon for breakfast. What I know was, I don't care much about Valentine's Day but jewelry are welcome ^__^

Happy Valentine's Day, everybody..

Welcome December ..

Oh gosh.. already December ? i just wanna say 'welcome December' and in a couple weeks is gonna be a new year .. !! hmm .. what I've done so far *grin*

Today is my birthday. I’m already more than 40yo . *well I told you the number just stop at 40 and since than I won't count it anymore LOL. So after getting on the scale first thing this morning and than I rushed looking at the mirror ,looked how much wrinkled on my face now .. NO ! I'm not upset and don't need any botox or facelift, I just feel blessing and wish I will always healty to see my daughter grow big. And the next thing to do is start baking birthday cake ... that was so hilarious !! birthday girl baking her own birthday cake . oh well, you will never now who will knocking my door soon .

Just a simple white cake , and turn so perfect unless felt disappointed with the weather, too dark , too cloudy, too cold!!! so I couldn't take a good picture this time.. oh well

Vanilla Cake with white frosting and dry sweet coconut

1 and 3/4 cups cake flour
2 tsp baking powder
1/4 tsp salt
3 large egg whites
3/4 cup whole fat milk
1/2 cup unsalted butter at room temp, cut in cubes
3/4 cup sugar
1 tbsp vanilla bean extract

Grease and line two 6 X 2 inch round cake tins. Preheat oven to 180 C. Sift together the dry ingredients except the sugar and set aside.

Whisk together the egg whites and milk in another bowl and set them aside. In the 3rd bowl, beat the butter till it softens and add the sugar bit by bit and beat together till it has lightened in colour and fluffy in texture.

Now alternately add the milk/egg mixtures with the dry mixture. Give it a good stir and equally divide between the 2 tins. Bake for about 20-30 mins till the knife comes out clean.

Butter cream Frosting
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioner’s sugar (powdered sugar, 10x)
4-6 tablespoons very cold cream

Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold cram… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

Decoration :

Dry sweet coconut

white chocolate

peppermint candy

ooh.. did you see my table decoration ? well, we didn't celebrate Christmas but i always love to have some decoration around my house. i got those branch from my backyard and painted with white paint and hanging some Christmas decoration that I've got from dollar store.. no high price but they are come so great. :)

DON'T STEAL THE IMAGES

Eid Mubarak

When my arms can’treach people close to my heart.

I always hug them with my prayers.

May allah’s peace be with you.

A very happy eid mubarak to you

Bola Kacang Hijau Siram Santan

This year, the holy month of Ramadan comes on summer day. Is pretty tough for some Moslem's to do fasting, but since we've been practiced at very young age, so it's not such a big deal anymore . The activity during Ramadan is more personal interest for me, you do what you belief in your heart and soul. and , i think everybody knows what the best for themselves. :)

Spending time together with family, share the food with people , enjoying the food my mom used to cooked for family, listening the 'adzan' calling for praying are the interesting moment I missed a lot since I live here. The atmosphere are totally different.

what i always do during Ramadan , is bake / cooking something more traditional for fasting break / iftar, well just try to make something like my mom used to make. This time , for iftar I made "Bola Kacang Hijau Siram Santan" or Mung Bean Ball Cake with Coconut Milk Sauce

And this is my entry for Joy From Fasting To Feasting hosted by my friend, Lubna Karim ( she is has a great cooking blog, filled with Indian Recipes.) And next I invite you too join into the party too. Please klik HERE to join the event

Ingredients for Skin :

200 gr white glutinous rice flour
20 gr tapioca flour
1/4 tsp salt
30 gr granulate sugar
2 tbsp cooking oil
175 ml warm coconut milk (i used lite coconut milk)

food coloring : green - i use pandan flavor and pink - i use rose flavor

Ingredients for filling :

50 gr un-skined mung beans, soak into the water for an hour
75 ml lite coconut milk
2 pandan leaves

1/4 tsp salt

25 gr granulate sugar

Ingredients for The sauce

750 ml lite coconut milk

1 pandan leave

2 tsp rice flour

1 tsp tapioca flour

1 tsp salt

Direction :

For Filling, i prefer to make filling one day ahead, too avoid spend a lot of time in the kitchen :D

1. steam mung beans about 30 minute, let it cool

2. mix coconut milk and mung bean with blender, until smooth. turn off the blender. put into the medium bowl, add the rest of filling ingredients, mix well.

3. into medium pan, put the mixture filling and cook with low heat about 5 - 10 minute. keep watching pan, the filling is easy to burn. Set aside, let it cool before go to next step.

4. measure the filling about 30 gr and with clean hand roll the filling into a small ball. set aside.

For Skin :

1. mix all the flours, salt, sugar. add cooking oil, warm coconut milk into , mix very well , until everything comes together nicely.

2. divide the dough into 3 batch, add different food coloring into it *i use green, pink and the rest just plain.

3. take the dough just about 10 gram and put the filling inside, and roll into a small ball with your finger. remember to cover your dough to avoid dough become too dry.

4. steam for 15 minutes.

the sauce :
cook all the ingredient with low heat. be careful not over cooked.

Serving :

put the mung bean ball into the plate, serve with coconut milk sauce and sprinkle with toasted black sesame seed and ground peanut.

Ramadan Mubarak

As the mountain high, you move without sigh

like the white linen flair , purity is always an affair

As sunshine creates morning glory, fragrance fills years as flory

with the immaculate eternal smile , attached to you mile after mile

All darkness is far away , As light is on its way

Wish all of you a very happy Ramadan

Zucchini Cupcake

My daughter turn 4yo! I can't believe it.. times pass so quick, she is grow so big, tall and talk a lot *just wonder, is that come from me or her's dad ? ^grin^.

She loves cupcake, it doesn't matter birthday or not , when i bake cupcake she always want me to put candle on. And than she will start to make a wish. Here is what she wished this time :

"I wish.. i wish with all my heart daddy will stop smoking"

Hahahahah.. I couldn't stop laughing ! She loves her's dad so much.

Back to the recipe *as always ! this is cooking site .. right ? :D I bake zucchini cupcake with peanut butter topping. The cake is perfect, so moist and delicious. Well, if you are not eat much of green veggie why don't you try to make it too. So, you still can say that you are eat veggie ! *LOL ... cheater ! *

I took a picture days ahead ! just because I still want to keep in touch with you guys while I'm on vacation.

Don't STEAL the Images!

Choco-Zucchini Cupcake

Ingredients
Nonstick cooking spray (optional)
2 cups shredded zucchini (about 8 oz.)
3 eggs
2 cups granulated sugar
3/4 cup cooking oil
2 tsp. vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder or Nesquick will work too
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 cup milk chocolate pieces (optional)
1 recipe Peanut Butter Frosting

Directions
Preheat oven to 325 degrees F. Line twenty-four 2-1/2-inch muffin cups with double or single layer of paper bake cups or lightly coat with nonstick cooking spray; set aside.

In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and, if desired, chocolate pieces; stir until combined. Spoon batter into prepared pans, filling cups about half full.

Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pan on wire racks for 5 minutes. Remove from cups. Cool completely on racks. Frost with Peanut Butter Frosting. Makes: 24 cupcakes

Peanut Butter Frosting: In a medium mixing bowl beat 1/2 cup peanut butter, 1/3 cup softened butter, 1 tablespoon milk, and 1/2 teaspoon vanilla with an electric mixer on medium speed until smooth. Gradually add 1-1/2 cups powdered sugar, beating until combined. If necessary, stir in 1 to 2 teaspoons additional milk until frosting reaches desired consistency. Makes about 1-1/2cups.

Buche De Noel

It's almost the end of the year ? Again ? Gosh, where the time goes ? Did I do nice things during this year ? Did I make a great progress like I promise beginning of this year ? Some may be Yes, Some probably needs to modify ^__^ Just wait until 'Santa' coming, and show the list ! if I'm the good one or not LOL

Well, no matter what I feel blessing with what I've got and with family and nice friends around me. That is the important thing.

Anyway, since 'Buche De Noel' become a Christmas 'trade mark' cake. I challenge my self to make it, never though i can do it. It's come very easy and perfect *according to me ... hehehhehe.. So, why you not try to make too ? Let's do it

Chocolate Buche De Noel

Ingredients
1/4 cup milk
2 tbsp butter
3/4 cup sifted cake-and-pastry flour
1 tsp baking powder
1/4 tsp salt
5 eggs
3/4 cup granulated sugar
1 tbsp icing sugar

Chocolate Icing
1 cup butter, softened
1/3 cup whipping cream
2 tsp vanilla
2 cups icing sugar
4 oz unsweetened chocolate, melted and cooled

Chocolate Bark

8 oz (225 g) bittersweet chocolate, chopped

Directions

Line 16x10-inch (40x25-cm) rimmed baking sheet with parchment paper.
In bowl over saucepan of simmering water, heat milk with butter until melted. Remove pan from heat, leaving bowl on top to keep warm enough that finger can remain in bowl for no longer than 10 seconds.

In separate bowl, whisk together flour, baking powder and salt; set aside.
Separate yolks and whites of three of the eggs into separate bowls. Beat egg whites until foamy; beat in 1/4 cup (60 ml) of the granulated sugar, about 1 tbsp (15 ml) at a time, until soft peaks form.

Beat egg yolks, remaining eggs and granulated sugar until thick enough that batter leaves ribbons on surface when beaters are lifted, about five minutes. Fold in one-third of the whites; fold in remaining whites. Sift flour mixture over top; fold in. Pour in milk mixture; fold in just until blended. Spread in prepared pan.

Bake in centre of 350 F (180 C) oven until golden and cake springs back when lightly touched, about 12 minutes. Loosen edges with knife; place flour-dusted tea towel over cake. Top with tray larger than pan. Invert and lift off pan. Starting at corner, peel off paper. Starting at short side, roll up cake in towel; let cool on rack. (If making ahead, store in airtight container for up to 24 hours.)

Chocolate Icing:

In bowl and with electric beaters, beat butter until fluffy; gradually beat in cream then vanilla. Beat in sugar, 1 cup (250 ml) at a time.

Beat in chocolate until fluffy and smooth.

Chocolate Bark:

Line 16x10-inch (40x25-cm) rimmed baking sheet with parchment paper; set aside.

In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Pour onto prepared baking sheet, spreading to scant 1/8-inch (3-mm) thickness. Refrigerate until set, about 10 minutes. Break or tear chocolate into about 3x1-inch (8x2.5-cm) pieces or use knife or fruits shredder like I did to make decoration

Arrange in single layer on tray; cover loosely with plastic wrap and refrigerate until firm. (If making ahead, refrigerate for up to 48 hours.)

Unroll cake; spread with 1 1/2 cups (375 ml) of the icing. Re roll without towel; place, seam side down, on flat serving platter. Spread remaining icing all over log. Arrange Chocolate Bark over log.
Refrigerate until cold. Dust bark with icing sugar.