Wednesday, November 30, 2011

BB Cream Promotion

This is a sticky note. For latest entry, please scroll below.

BB Cream Vita                (20ml)           RM 39.90                          
BB Cream Shiny              (20ml)           RM 39.90                          
BB Perfect Cover no.21  (20ml)           RM 42.90                           
BB Perfect Cover no.23  (20ml)           RM 42.90                           
BB Boomer                     (40ml)           RM 65.90                           

Buy 3 unit of BB Cream of any range, FOC 3 facemasks. For details, please email me at

Sunday, November 20, 2011

KitchenAid Artisan 5-Quart Stand Mixers - For Sale

KitchenAid Artisan 5-Quart Stand Mixers For Sale. Price starts from RM1400 depending on colour. Email for details. Thank you.

Last date to order is 3rd week of December. I'll be away for the next few days, but you can reach me via my email. To those yang still contemplating whether to buy or not, still ada masa untuk pikir. The kitchen Aid will arrive in Malaysia in February.

Sunday, November 13, 2011

Torn & Patched..

My size 5 CK jeans which I used to wear 12 years ago and now I'm able to fit in into this jeans once more.

Thursday, November 10, 2011

NY Cheese Cake

As promised, sorry sgt2, it took me so long utk post the recipe from joy of baking tu. Aida, ampun ye..

Adapted from JoyofBaking
2 cups (200 grams) of graham cracker crumbs or finely crushed Digestive biscuits (I used 300gm)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted

For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream (double cream)
1 tablespoon lemon zest
1 teaspoon pure vanilla extract

For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven that has been preheat at 180 degree celcius.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 - 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.

Topping: (I omit this)
1 cup (240 ml) sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. Serve with fresh fruit or fruit sauces.

Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar.

Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.

Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.

Tuesday, November 8, 2011

Controlling Anger

I stumbled on Bro Nouman Ali Khan's lecture on a friend's wall. And I'm falling in love with his lectures.

Friday, November 4, 2011

Me.. then and now..

I was browsing thru photos on the desktop, tiba2 terjumpa this gambar which I uploaded sometimes in January this year.

bulat kan muka? penuh macam permukaan bulan.

Then aku compare dengan gambar masa raya this year.. ok la.. nampak kempis la jugak pipi aku tu kan.

 Raya this year with Iman

This latest photo of mine, taken last week masa kat Fraser's Hill..

Bukit Fraser

And I'm shrinking further!! Urgh!!

Thursday, November 3, 2011

Crying in the Rain..

Today, for more than 1 hour, I cried my heart out.. Why? I dont really know... Suddenly, the pool of invisible tears that I've been holding inside my heart burst! I was never a cry baby, and I'm not a cry baby now. Even when the worst hit me, I cried not more than 1/2 hour. But to cry for more than 1 hour, 1 1/2 hour to be exact, something is definitely wrong with me. I just couldnt stop the tears from flowing.

After crying so much, with swollen eyes and red nose, I went to eat McD Sundae. I feel so much better now. Thank you Allah..

Tuesday, November 1, 2011

Lemon-Cranberry Pound Cake

Since aku tak restock lagi barang nak buat cake, my ingredients are very limited. Maka, terpaksa la google recipe yang menggunakan barang yang dah ada kat dapur. Hubby wants something yang healthy. Err.. aku rasa cake ni healthy sebab ada cranberry and lemon. I made few changes to the original recipe. Jap jap.. aku tempek gambar dulu.

I love this cake!! Sedap!!

 Tangan Raina yang bersedia untuk menerkam cake

Yummy! Sorry.. aku cam malas nak ambik gambar beria2, these photos are as is.

By the way, I'm wearing size 27 jeans now. Urgh! I think I'm losing too much in a very short period of time.

Adapted from Joy of Baking

1/3 cup (80 ml) lemon juice (about 2-3 large lemons)
2 tablespoons brandy
4 ounces (115 grams) dried cranberries or dried cherries

For Cranberries: In a small saucepan over medium-high heat; bring the lemon juice, brandy, and dried cranberries to a boil. Cover and remove from heat. Let cool completely and then drain, reserving the cranberries and the juice separately.

Pound Cake:
3 1/2 cups (455 grams) all-purpose flour
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon salt
1 cup (227 grams) unsalted butter, room temperature (I used 250gm melted and cooled butter)
3 cups (600 grams) granulated white sugar (I used 2 cups of white sugar)
6 large eggs
2 tablespoons lemon zest (outer yellow skin of lemon)
1/2 tablespoon (6 grams) pure vanilla extract
1 cup (240 ml) sour cream or plain yogurt (I used 270ml of low fat cranberry yoghurt)
For Pound Cake: Preheat oven to 350 degrees F (180 degrees C). Butter and flour (or spray with a vegetable oil and flour spray) a 10 inch (25 cm) bundt pan. If using a dark colored pan, reduce the oven temperature to 325 degrees F (165 degrees C).

In a separate bowl whisk together the flour, baking soda and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add lemon zest, vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. With mixer on low, add 1/3 of flour mixture, alternating with the yoghurt, about 1/2 cup at a time, beating just until batter is smooth. (You will have three additions of flour and two of the yoghurt.) Stir in the drained cranberries.
Pour batter into bundt pan and smooth the top. Bake for approximately 60 - 75 minutes or until a toothpick inserted into the middle of the cake comes out with a few moist crumbs. 

Remove from oven and place on a wire rack. Let cool 5 minutes and then lightly brush the top of the cake with half of the reserved cranberry liquid. After 10 more minutes loosen sides of pan with a sharp knife and invert onto a wire rack. Immediately brush the top and sides of the cake with the remaining cranberry liquid. Cool the cake completely before frosting.

Lemon Frosting: (optional)
1 cup (115 grams) confectioners' (powdered or icing)  sugar, sifted
2 tablespoons fresh lemon juice