Pretty sure this logo needs no further introduction..
This is to encourage those who are obnoxiously “stuck” in certain levels. Do not be disheartened!
Also, to those who do not participate in candy crush activities, i ask for tolerance towards all those pesky “CANDY CRUSH SAGA requests. Do have sympathy to your fellow facebookers who are pulling at their hair trying to “level up”.
Ever since Baby Caitlyn started her solids, I’ve been really watchful of what she eats.
I go out of my way to ensure that all her meals were homemade and prepared with the freshest ingredients that were free of unecessary toxic chemicals. Yes, i am one of those pesky mothers who insist on organic produce.
I want her food to be healthy, wholesome and nourishing. I don’t want her to grow up mindlessly eating sugar laden cereal for breakfast, fast food burger and fries for lunch and takeaway pizza for dinner.
I want her to respect and enjoy food (and its preparation), the way I’m enjoying myself making meals daily for my family.
Geez, how can all the above sentences start with “I” when it’s all actually about her?
To be fair, I (there I go again…) also dont want her to be the “weird” kid singled out at school with steamed brusselsprout in her lunch box. I want Caitlyn to be the “cool” kid with the sprinkled chocolate bread in her lunch box.
Made of icing sugar and cornstarch, this sprinkle is free of synthetic dyes, wax and whatever unpronounce-able ingredients that plague the storebought variety.
I’m really excited about this. I bet i can make the whole spectrum of colors with other fruit juices and vegetables out there.
So come on, bring out the child in you and sprinkle some fun on your food!
Home made Pink sprinkle:
2 tablespoon of icing sugar
1/4 tsp of cornstarch
1 – 2 tsp of raspberry juice (strained of seeds)
Mix the ingredients together to form a thick batter of pipe-able consistency. The consistency of the batter should “sheeting” (batter should fall in sheets when lifted with spatula).
Fill your pipping bag with the batter. Cut ever so small an opening.
Pipe the batter in straight lines across a pre-greased parchment paper.
Let the piped sugar dry. It will harden as it dry
The sprinkle is ready to use.
Chocolate Bread Recipe:
This is actually a recipe for a doughnut, but instead of frying, i decided to bake it instead.
Recipe taken from Resep donut Ala Jco by Fatmah Bahalwan
225 grams bread flour
7 grams instant yeast
150 ml water
0.25 tsp salt
Mix the ingredients together and set aside to proof for 90 mins.
50 gr bread flour
30 grams sugar
15 grams milk powder
30 grams shortening
1 egg yolk
Mix ingredients B together, then knead it into ingredients A.
Preheat oven to 170 degree
Continue kneading till the dough is no longer sticky and is elastic.
Set aside to rest for 10 minutes.
Shape the dough into balls and let it proof for another 30 mins
Bake at 170 degree for +- 15 mins.
When the bread is cooked and cooled, dip it into the chocolate and sprinkle the sprinkles.
I wish I could say this is my bright idea. but it wasn’t. I saw this on Pinterest a while ago, but somehow couldn’t find the link back to the person who came up with this.
But at least, i managed to replicate it.
I used pandan flavoured waffles for this.
And topped it off with a starfruit.
Happy Christmas everybuddy!
Recipe taken from Cuisine Paradise
125g All-purpose Plain Flour
50g Caster Sugar
1.5 Teaspoon Cornflour
1/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Egg, yolk and white separate
100ml Coconut Milk
80ml Drinking Water
1/2 – 3/4 Teaspoon Pandan Paste
30ml Salad/Vegetable Oil
1. In a mixing bowl, whisk in coconut milk, pandan water(pandan paste mix with 80ml drinking water), oil and egg yolk till well-combined.
2. Using another bowl, sieve in all dry ingredients such as flour, sugar, salt, baking powder, baking soda and cornflour.
3. Next using a whisk, stir in wet ingredients into the flour mixtures till the batter is slightly lumpy and thick.(do not over mix at this stage)
4. Whisk Egg White with pinch of cream of tartar on medium speed using electric whisk till stiff peaks.(done is about 3 – 5 minutes. To test overturn the bowl and the white should remains without falling)
5. Gently fold white into the flour better till incorporate.
6. Preheat waffle iron and ladle 1 to 1.5 scoop(depending on the size of the scoop) of batter onto hot waffle iron. Cook according to the machine instruction manual until golden brown.
7. Serve hot with honey, jam, kaya, chocolate and etc.
So i had a mini pre-christmas gathering yesterday. It was for a party of 10.
I would have loved to cook and bake myself silly. But i decided to abandon that over-ambitious idea. I decided it was almost impossible to be running back and forth from kitchen to baby’s room while food was cooking, or burning on the stove.
So i decided to bake. I decided it was less of a fire hazard for things to be baking in the oven rather than cooking on an open flame..
So here’s what we had.
1. A log cake
I have no inkling to the relationship between Christmas and log cakes. Why do people bake log cakes at Christmas?
I would have googled it, but really, i am too stoned right now to do anything productive.
Nevertheless, i followed cue. So, there was a log cake for my party.
2. Rudolph and Frosty
Now,at least, i know about these. Rudolph, Santa’s red nosed reindeer. And of course Frosty, the snowman.
While these are not the best looking pictures around, and i am seriously contemplating not putting any post about them up. I am glad i did it. Cause I’m sure, it will be something i would love to look at down the road =)
It’s been a while since i made cupcakes, so i thought why not?
I havent really found a vanilla cupcake recipe that i really really would fall back upon, but if my memory served me right, the Magnolia Bakery’s one wasnt too bad.
So using that as the cupcake, i have topped one with some homemade caramel and walnuts,
I havent really mastered the arts of caramel making, so i wont be posting the recipe.
This recipe seemed pretty runny when i frosted, but then again, it was also still warm. It did kinda thicken up after some time.
As for the walnuts, they were just toasted for a bit in the oven. I wanted to make candied walnuts, but got too lazy to go about doing it.
This next cupcake is for the little niece,
A star studded cupcake for the little star.
She wiped out the star gummies on this cupcake. And the frosting.
The cupcake was pinched, crumbled and squeezed. I dont think she ate any of it. LOL
All packed up and ready to go !
Taken from foodnetwork.com
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- Vanilla Buttercream, recipe follows
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
I’ve had my eyes on these chocolate buttons for the longest time. It must have been a couple of Christmases ago when i first saw them at First look, then cook.
Yup. Not even last christmas, which was almost 8 months ago. The christmas of 2009. Thats 20 months ago. Talk about proscratinating.
And all u need is some pretzels and M&M’s, and some Hershey Kisses. I used Cadbury’s Candy Chocolate though. It still works beautifully.
And you won’t believe how easy it is! Just place the chocolate onto the pretzel, bake it a bit to get the chocolate melting, and push your M&M’s in!
Salted pretzels and chocolate. Can we ever go wrong with those?