Berries Yoghurt Bundt Cake

Come Saturday, I will need to crack my head, thinking what to bake to bring to our tafsir class. The good part is that, I can try new recipes! Walaupun kadang2 it will take me more than 1/2 a day of googling, and reading recipes.

Hari ni aku decided to cari cake yg menggunakan yoghurt sebab dalam peti ada satu tub yoghurt yg belum digunakan. And of course, dah expired! Hahaha.. Yes, I normally baked using expired yoghurt dlm peti sebab takmau membazir.

Berry Yoghurt Bundt Cake

Sixsister

Ingredients

2¼ cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 tbs of lemon juice
Zest of 1 lemon
1 cup butter, softened
1 cup sugar
3 eggs
3/4 cup yoghurt
2 cups fresh raspberries/mixed berries
3 tablespoons flour

Raspberry Frosting

4 oz cream cheese (half of an 8 oz package), softened
2 tbs seedless raspberry jam or preserves
1/2 cup powdered sugar
3 tablespoons milk

Instructions

Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.

In a large bowl, mix together 2¼ cups flour, baking soda, baking powder and zest from lemon.

In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice.

Add to flour mixture, then mix in yogurt.In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter.

Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).

Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate. Let cake cool completely, then drizzle with frosting.

Frosting instructions:

In a small bowl, beat cream cheese and raspberry jam together. Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.

Cheese Stuffed Chocolate Cupcakes.

Akibat Mas and Nor yang teramat rajin baking,  maka aku pun terjebak sama.  This cupcakes memang seriously sedap.  Sedap dan sangat senang nak buat. 

Ingredients:

For the cupcakes:
2 cups (12 oz) semisweet chocolate chips, divided (aku guna beryls dark chocolate)
1 1/2 cups (6.61 ounces or 187 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup warm water
1/4 tsp salt

For the cheesecake filling:
6 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt

Directions:

For the cupcakes:
Preheat the oven to 350°F. Line two standard muffin tins with 16 paper liners.

Place 12oz of the chocolate chips in a small microwave-safe bowl and microwave on high for 45 seconds. Stir until smooth. If not completely melted, return to the microwave for 10 second bursts until smooth. Let cool.

In a medium bowl combine the flour, baking soda, and salt. In a large bowl vigorously whisk the sugar, oil, egg, and vanilla until well combined. Beat in the melted chocolate chips. Gradually add the flour mixture alternatively with the water. The batter will be thin.

For the filling:
In the bowl of an electric mixer beat the cream cheese, sugar, egg, and salt until creamy.

Fill each muffin cup quarter full. Spoon a tablespoon of the cream cheese filling over the batter. Spoon the remaining batter over the cream cheese filling. Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean. While still hot, sprinkle the soms chocolate chips onto the cupcakes. Let cool for 5 minutes, or until the chocolate chips are shiny, then spread to frost. Remove to wire racks to cool completely.

From Nestle Toll House

Kacang Pool

Akibat malas nak masak hari ni,  maka terpaksa la cook something simple.  Pepagi lagi aku dah keluarkan minced mutton.  Mula2 ingat nak masak patties utk hubby,  but since today dia tak sihat,  aku terpaksa masak something healthier for him. Eh! kacang pool healthy kan? hahahaha

Anyway,  kacang foul medammas tu aku beli kat Berkat Madinah Ampang. Kacang2 lain pun beli kat situ,  cheaper.  Sila google,  in syaa Allah jumpa the address.

Kacang Pool
Adapted from Mr Google

BAHAN-BAHANNYA :-)
300 gm minced mutton /beef
2 tin  foul medammas
1 tin baked bean
1 tin kacang kuda/chickpeas
2 camca besar rempah kari daging
1 tbs. chili flakes (optional)

*semua kacang tidak perlu ditoskan.

blend halus
1 tsp ketumbar -  sangai
1 tsp jintan manis -  sangai
1 tsp lada hitam
2 biji bwg besar
5 ulas bawang putih
1 inci halia
Garam dan gula secukup rasa
2 camca besar minyak sapi
Minyak untuk menumis

BAHAN-BAHAN LAIN :-)
Roti
Bawang besar - dadu
Tomato - dadu
Cili hijau/cili merah, dipotong

CARA MEMBUATNYA :-)

1. Panaskan kuali,  masukkan minyak dan  minyak sapi.  Tumis. bahan blend sampai garing. 

2. Masukkan rempah kari dan 1/4 cawan. air.  Apabila rempah garing,  masukkan minced mutton.  Masak hingga mutton kering.  Masukkan baked beans,  chickpea,  foul medammas bersama air dalam tin. 

3. Masukkan garam,  gula.  Masak dengan menggunakan api perlahan selama 10-15 min. Jika  kacang pool terlalu pekat,  boleh masukkan sedikit air panas.

4. Hidangkan bersama telur mata lembu,  bawang dadu,  tomato  dadu,  cili hijau dan sedikit cili sos jika suka.