Monday, January 20, 2020

Forget botox, the new buzz word is "collagen", and this skin friendly protein that was being marketed in the form of supplements and as an important ingredient in creams and serums. The latest entrant in the anti aging arena, however, is the collagen drink that is apparently a huge hit already.

This drink brings about a dramatic reduction in lines and wrinkles in a matter of days, so much so that women are already queuing up for this magic potion. To order your pure collagen powder, please use the new shopping cart system or you can just whatsapp/sms 0182722880!

Thank you for your support!

Thursday, April 24, 2014


This is a divine cake..  blueberry cream cheese coffee cake... Boleh lupa daratan kalau dah makan satu slice. Cant stop at just one slice.

Wednesday, April 23, 2014

Easy Vanilla Butter Cake

Nak buat cake using my nordic tea cake pan, tapi bercinta sungguh nak masuk dapur sebab sekarang kan air takde. Tapi hari ni aku terlebih rajin. As usual, aku menggunakan Mr Google sepenuhnya. And, I stumbled upon this vanilla cake recipe from

Bila keluar je the petite cakes from the oven, bau dia, memang menusuk kalbu. Bila masuk dalam mulut, rasa cair dalam mulut. Hehe.. I am not exaggerating. Maybe sebab teacakes is super small, so bila bakar, dia sekata.

 Sangat sedap makan cicah coffee

Easy Vanilla Butter Cake

4 cups self-raising flour
1 1/4 cups caster sugar
300g butter, cubed, at room temperature
1 1/4 cups milk
6 eggs, at room temperature
3 teaspoons vanilla essence

1. Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease (see Notes tab for instructions for other tin sizes). Line base and sides with non-stick baking paper.

2. Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.

3. Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.

Tuesday, April 22, 2014

Madeleine Pan For Sale

Norpro Nonstick Mini Madeleine pans for sale. 
Price RM90 per pan.  RM170 for 2 pans.

Pan size, 15 inches/38cm by 9 inches/23cm by .5 inches/1.25cm and makes 18 Madeleine cookies.
Madeleine cookie size, 2.25 inches/5.5cm by 1.5 inches/4cm.
Professional quality nonstick pan provides even heating for uniform baking.
A great mold for cookies, chocolate and candy.

Whatsapp me at 018-2722880 or email at

Monday, April 21, 2014

Crazy Over Madeleine

To date, dah more than 12 times aku baked madeleine. Why? sebab aku ada OCD rupanya... huhuhu... My obsession with madeleines started bila tengok madeleines k.nur yang sungguh gebu, with humps! Mine? No humps or kalau ada pun, sungguh kecik. The frustration leads to countless madeleine making in the kitchen. Finally, I managed to get it right. Still guna recipe Dorie, but I have perfected the recipe and hubby loves it so much. Sekali makan, habis 3 trays! Adoi!! memang melampau.

 Bila nampak the humps, I felt like crying... 

Recipe Dorie boleh tengok kat sini ye Dorie Greenspan 

These are the steps that I took to achieve the humps
1. simpan batter overnight
2. cling wrap the batter surface
3. preheat oven at 220 degree celcius without fan. bakar at that temperature. 
4. have fun! :D

French Pastry Chef, Pim, ada make a detail description of how madeleine should look like and taste like here.

I think I have achieved both. Madeleine aku crunchy and soft. I am so happy!!

 The pan that I used. 

Wednesday, April 9, 2014

Classic Madeleine Cookies

Madeleine has never interest me until aku makan madeleine made by k.nur. I started to fall in love with it! Memang sedap sangat madeleine k.nur. And semua madeleine k.nur ada the hump, characteristic of madeleine cookies. Mine? erm.. a small hump. Takpe la.. At least a hump and hubby loves it so much! I made madeleine last nite and this morning.

In order to get the hump on my madeleines, aku siap tengok videos on youtube! hehe.. punya la beria. Maybe the reason my madeleines hump naik sikit je sebab aku guna baking powder,  not double action baking powder. Takpe, petang ni, aku nak buat lagi. I will make madeleines sampai aku dapat perfect madeleines macam k.nur punya.

 Nampak kan madeleine ni gelembung sikit? That's the hump :)

Adapted from Baking From My Home to Yours 
Makes 12 large or 36 mini cookies

2/3 cup all-purpose flour
3/4 teaspoon double-acting baking powder
Pinch of salt
1/2 cup sugar
Finely grated zest of 1 lemon
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 stick (6 tablespoons; 3 ounces) unsalted butter, melted and cooled
Confectioners’ sugar, for dusting

Whisk together the flour, baking powder and salt and keep close at hand. Working in a mixer bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Fit the mixer with the whisk attachment, add the eggs to the bowl and beat the eggs and sugar together on medium-high speed until they are pale, thick and light, 2 to 3 minutes; beat in the vanilla.

Grab a large rubber spatula and very gently fold in the dry ingredients followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and chill the batter for at least 3 hours or, if you have the time, overnight. (For real convenience, you can spoon the batter into the madeleine molds, cover, chill, then bake the cookies directly from the fridge. See below for instructions on prepping the pans.)

Getting ready to bake:

Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size shell-shaped madeleine molds (or up to 36 mini madeleine molds), dust the insides with flour and tap out the excess. If you have a nonstick madeleine mold, give it a light coating of vegetable cooking spray. Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter even, the oven’s heat will take care of that.

Bake the large madeleines for 11 to 13 minutes and the minis for 8 to 10 minutes, or until the madeleines are golden and the tops spring back when touched. Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just-warm or to room temperature. If you are making minis and have more batter, bake the next batch, making certain that with each new batch the pans are cool and properly buttered and floured or sprayed.

Serving: The cookies are ready to serve when they are only slightly warm or when they reach room temperature. Dust the tops with confectioners’ sugar and serve the sweets with tea or espresso. Storing: The batter can be covered with a piece of plastic film pressed against the surface and kept in the refrigerator for up to 2 days, but the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If they must be kept, wrap them airtight and freeze them, they’ll keep for up to 2 months.

Monday, April 7, 2014

Blueberry Gooey Butter Cake

Setelah sekian lama tak update new recipe, finally today I am able to do so. The truth is, whenever I am home, I will definitely bake something. Tapi tak sempat2 nak update dalam blog. Sangat malas nak guna blogger apps dalam android to update blog. Aku tak suka rupa gambar yg besar bila bukak dalam pc. Errr... sebenarnya, tu semua alasan semata.. hehe

The girls tak sekolah hari ni. Iffah asyik suruh bake cake since morning. Mula2 dia mintak VSC, but I think I bake that too often already. So aku cakap kat dia, I wanna bake something different. Setelah mengoogle, aku came up with this recipe. A combination of two recipes. Asalnya it's Kentucky Butter cake recipe, but telah diubai suai mengikut selera iffah. She loves cakes with cream cheese kat dalam.

Cake crack sikit sebab aku keluarkan je from the oven, terus flip atas cooling rack. Haiz... should have waited for at least 10 minutes.

For those yang interested in the bundt pan, I have available stock of the Nordic Proform Anniversary Bundt Pan. Whatsapp or sms me at 0182722880

Blueberry Gooey Butter Cake 
Adapted from Allrecipes

3 cups self raising flour
1 cup white sugar
1 cup buttermilk
1 cup salted butter
2 teaspoons vanilla extract
4 eggs
125gram blueberries

250gm cream cheese, softened
 2 eggs
 1 teaspoon vanilla
 8 tablespoons butter, melted
1 cup of icing sugar

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, cream butter and sugar until soft and fluffy.  Add the vanilla and the egg one by one,  beat until well mix/incorporated. Add flour and buttermilk alternately in three addition. Beat for extra 3 minutes at medium speed. Fold in blueberries.  Pour batter into prepared pan.
3. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 50 to 60 minutes. Make sure not to over bake as the center should be a little gooey.

Thursday, April 3, 2014

Missing my butters

I was away for almost 2 weeks. Cuti sekolah plus iman was warded in HSNZ, KT. Long story.. cut it short, she was diagnosed with acute appendicitis. Alhamdulillah, no surgery needed. Tadi follow up in HKL, it was an early stage of appendicitis. Lepas ni kalau the symptoms persist, maka terpaksa la buat surgery.

To most people, it's just victoria sponge sheet cake and marble cake. To me, it represent my love ones. Hubby loves the victoria sponge sheet cake and mok is no 1 fan of my marble cake.

ps : both recipes can be found in my blog :)

Monday, March 17, 2014

Kenapa tajuk entry today Aku nak share this page with readers. Masa mula2 blogging dulu, aku nak share recipes yang aku dah tried and tested in my kitchen, but takde outlet. Masa tu yang famous nya tapi leceh sikit nak share kat situ sebab nak kena retype recipes. Then bila launched their page, aku antara orang yg terawal join. Aku was very excited sebab tak payah nak rewrite recipe, cuma post link je and readers will be directed to our blog. Senang keje!

After that, aku memang akan share whatever recipes yang dah aku try, kat And bila pegi sana, boleh menjamu mata jugak, tengok gambar2 from other blogs. Memang best! So, kalau korang nak share recipes yang best2, aku suggest register with and share kat sana. 

ps : make sure korang try new recipes so that other mommies will be able to add variety to their menus. 

Ni post aku yang glamer Buttermilk Pancakes

Sunday, March 16, 2014

Sale - Nordic Ware Pro Form Anniversay Heavyweight Cake Pan

Limited offer sale - RM170

10-12 cups original bundt pan

Product Dimensions: 10.5 x 11.7 x 3.5 inches

If your are interested, please whatsapp 018-2722880 or email me at

Friday, March 14, 2014

Easy Peasy Lemon and Almond Cake

For the past few days, I have been cooking and baking. Abah passed away on 9th of March 2014. Alhamdulillah we were prepared. Alhamdulillah for the opportunity given by Allah to take care of abah for almost 3 weeks. I am blessed.

Aku ditugaskan untuk masak for the whole house. So, everyday, aku masak kat rumah and send to rumah mok. I baked too. At least tetamu yang datang ada something to eat. Jazakallahu khairan to friends and relatives yang datang visit. Thank you for your love and support.

Today I baked this lemon cake. Dah tak tau nak bake apa, aku google for best cake recipes and I found this. Hubby cakap sedap sangat. Dia siap request for this cake and the blueberry creamcheese coffee cake yg aku baked semalam. Berpeluh ketiak... Dah ler Sunday ni Melawati takde air.

I used quartet bundt pan. So dapat 4 small cakes :)

Easy Peasy Lemon and Almond Cake
Adapted from
250g salted butter
200g caster sugar
4 large eggs
Zest of 1 lemon
Juice of 1 lemon
200g self raising flour, sieved
50g ground almonds

1. Heat the oven to 180°C or Gas Mark 4. Put the 10 paper loaf tins onto a metal tray.
2. Cream together the butter and sugar until pale and fluffy. Gradually beat in the eggs, zest and juice of 1 lemon.
3. Fold in the flour and almonds until evenly combined.
4. Spoon the mixture into the paper loaf cases. Bake for 20 minutes until well risen and golden brown.
5. Mix together the juice of 1 lemon and 100g fondant icing sugar.
6. Put the cakes onto a cooling rack.

Saturday, March 8, 2014

Day 18

I have lost count..

Abah, get well soon.
Abah, I miss you so much..
It hurts seeing you lying there almost lifeless...

Wednesday, February 26, 2014

Monday, February 24, 2014

Deep Chocolate Sour Cream Pound Cake

This cake, is the ultimate chocolate pound cake. I did mention earlier that I am not a pound cake person. Tapikan bila dah rasa this cake, I had to admit, pound cake, memang sedap. Tapikan, as Rima mentioned, use the best of the best ingredients. Maknanya, if possible, use pure french butter, valhorna cocoa powder for your cake.

Mula2 aku buat this cake, terkejut tengok betapa gelapnya cake aku ni. Terlupa that valhorna cocoa powder memang very dark. hehe.. ingatkan kek aku dah jadi kunta kinte. Do you guys still remember that name? Masa kecik2 dulu cerita tu sangat famous. Aku memang follow that story. Cerita pasal a slave boy from Africa. Ishk! macam mana cerita kek boleh jadi cerita slave boy pulak.

Ok, back to the cake. For this recipe, aku guna Paul's light sour cream sebab kononnya nak kurangkan fat. Rasanya takde kurang lemak pun sebab the butter that I used very rich and creamy and banyak! Sigh... macam mana la nak kurus ni..

Rupa kek tu sebenarnya lagi gelap. These past few days, matahari terlalu garang, thus the overexposed photo.

Deep Chocolate Sour Cream Pound Cake
from Tish Boyle’s The Cake Book
Thank you Rima!

1 1/2 cups all-purpose flour
1/2 cup cake flour
1 cup  Dutch-processed cocoa powder (preferably valhorna or calibut)
2 1/4 teaspoons baking powder
1 1/2 salted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
250gram light sour cream

Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease the inside of a 10-inch Bundt pan.

Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside. In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes.

At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, attach it now.

At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top. Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely.

Saturday, February 22, 2014

Little Red Riding Hood

Macam comel je.. hehe. Saya di buli oleh kakak2. Kesian Thor, nama macho, tapi kena pakai getah ikat rambut kat kepala. Dah nampak macam little red riding hood. Thor dah 4 months plus.