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!

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 :)




TRADITIONAL MADELEINES
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

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

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

DIRECTIONS:
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

Kongsiresepi.com

Kenapa tajuk entry today kongsiresepi.com? 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 myresepi.com tapi leceh sikit nak share kat situ sebab nak kena retype recipes. Then bila kongsiresepi.com 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 kongsiresepi.com. 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 kongsiresepi.com 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 shidah219@yahoo.com

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 Food.co.uk
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

 Method
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.

Friday, February 21, 2014

Day 3 @ HKL


Day 3 @ HKL... Aku jadi jaga from morning til noon. Since there are 9 of us, we take turn to jaga abah. Ya Allah, berilah abah kesihatan yang baik.

Wednesday, February 19, 2014

Delicious Butter Cake

I love butter cake! Maybe sebab butter cake tu lemak berkrim, maka aku sangat suka makan butter cake. By the way, mok cakap, sudah2 la bake cake. Huhuhuhu.. sedihnya dengar. Dia suruh buat kuih melayu pulak. Aisey! malasnya nak buat kuih melayu. Mok requested for Dador. This weekend kena gi beli daging and bawang yang sangat banyak.

Hari ni appointment abah kat HKL. Aku sepatutnya bawak abah to hospital tapi batuk and selsema aku tak ok lagi. Hubby cakap tak payah pegi, nanti lagi lambat sembuh sebab terdedah dengan macam2 virus kat hospital. Kesian pulak kat adik ipar aku, Ida, sebab dia la yang kena bawak abah with her husband. Tak tau kenapa, this time batuk aku teruk sangat. Dah seminggu lebih takde suara. Malam je, tak boleh tido sebab tekak rasa gatal yang amat. Nak je aku garu anak tekak ni. I guess compare dgn abah, sakit aku tu sangat sikit. Abah lagi sakit sebab dahla kena stroke, tangan patah pulak tu. Semoga Allah bagi abah kesihatan yang baik.


This is using heritage pan. 

Happy tengok cake yg lawa! Berlubang2 sikit sebab lupa nak ketuk pan few times before masuk oven.

Butter Cake
Adapted from Taste

Ingredients
250g butter, softened
1 cup caster sugar
2 teaspoons vanilla essence
3 eggs
2 1/2 cups self-raising flour
2/3 cup milk
icing sugar mixture, to serve

1. Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.

2. Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.

3. Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.

4. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve.

Tuesday, February 18, 2014

Meal Plan for Stroke Patient

Since abah kena stroke almost 6 months ago, I did lots of reading on this. One of the task that aku kena buat is to educate mok on what abah can eat and what he cannot eat. Today aku nak buat meal plan for abah, tapi tak berkesempatan lagi. I googled, and found this website, Heart & Stroke Foundation.

Abah is always angry now. Yang jadi mangsa, Ayu and Mok. With stroke, it comes depression. I guess bila kita dah biasa boleh bergerak sendiri, and do everything on our own, tiba2 kena depend pada orang, of course it is so heart wrenching pada orang yang experience it and orang yg menjaga. Aku harap that Abah will cepat sembuh and Allah bagi kekuatan mental and physical pada adik2 aku, Mas and Ayu and also Mok. I couldnt help much walaupun rumah dalam 5 minit je to rumah my parents.

Esok ada appointment kat HKL lagi. Nak set a date untuk surgery to masukkan besi dalam tangan abah yang patah. Well! it's not besi, but titanium. The cost of the titanium will be around RM3k, which is just a fraction of kat private hospital. I am blessed to have an ortho friend kat HKL, so abah takyah tunggu lama for his appointment.


Suddenly teringat kucing ni yg aku jumpa kat bawah bridge at Chabang tiga, Trg

Monday, February 17, 2014

Croissant Bread Pudding

Seperti biasa, a cheapskate mom like me can never resist offers. Masa pegi grocery shopping kat giant baru2 ni, ternampak kat their reduced corner, croissant selling for RM2 for 5 pieces. Tiba2 jadi tamak la pulak. Instead of buying one, I bought 3!! Adoi! sapa la nak menghabiskan croissant banyak2 tu makcik wey!

Maka, nak taknak, terpaksa la aku google recipe for bread pudding. Bila tengok recipe ina garten, macam menarik je. But as usual, lepas dah baca the reviews from other users, I tweaked the recipe to suit my not so sweet taste. Mok loves the bread pudding. First time dia suka makan bread pudding. Oleh kerana the bread pudding is creamy enough, aku tak buat the vanilla sauce. Actually, tu alasan orang yg malas. Hehe.. mintak maaf la ye, aku memang kurang gemar spending time in the kitchen more than necessary. 



What I love about this pudding is the crusty top. 


Tempting tak? hehe.. mok makan 1/4 of this 


Croissant Bread Pudding
Ingredients 
3 large whole eggs
8 large egg yolks
1 1/2  cups cream
2 cups milk
1  cup sugar
1 1/2 teaspoons pure vanilla extract
1 tbs cinnamon powder
6-7 croissants, preferably stale
1 cup raisins

Directions 
1. Preheat the oven to 350 degrees F. 

2. In a medium bowl, whisk together the whole eggs, egg yolks, cream, milk, sugar, cinnamon powder and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally.

3. In a 9 x 9 square baking dish, distribute the bottoms of the sliced croissants, then add the raisins in between the sliced croissant, being sure the raisins are between the layers of croissants or they will burn while baking.

4. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently. Place the pan in a larger one filled with 1-inch of hot water.

5. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape.

6. Bake for 45 minutes. Uncover and bake for 30 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.