The Girls' Favourite

Kalau buat tomyam everyday pun takpe. They love tomyam so much! Yang peliknya, both aku and hubby tak suka tomyam. Kalau balik rumah mok, mok la melayan dia orang, masakkan tomyam. And they love tomyam nenek. Bagi dia org, nenek masak the best tomyam in the world.

Lately, aku malas betul nak masak benda yang leceh2. It's always sayur rebus, brown rice and ikan goreng/ikan kukus/ikan bakar for the girls. Actually, it's part of our plan in maintaining a healthy lifestyle. On Sundays saje kita orang makan benda yang berminyak dan tak sihat macam nasik lemak, roti canai etc. Tu pun, kadang2 je. Bila dah biasa makan makanan yang sihat, nak makan benda yg tak healthy pikir byk kali.

Seafood Tomyam (ikan merah, sotong and udang)

Semalam, during the bowling tournament, aku bawak cakes and lemon bars. 

 Devil's food cake & RVC

Dila ate 7 of these mini RVC

For the Devil's food cake recipe, you can go here. 

Red Velvet Cake (here & here)

Recipe adapted from browneyedbaker

For the Cupcakes:
4tsbs unsalted butter, at room temperature (60gram)
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk (mix 1/2 cup of milk with 1/2 tsp of lemon or vinegar. Let stand for 5 minutes)
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
4 ounces mascarpone cheese, at room temperature
1 cups powdered sugar
1 tablespoon vanilla extract

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3.Add cocoa powder, red colouring and vanilla to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
8. To make the frosting: Using the whisk attachment, whip the butter and  cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.