Bisous À Toi

S'more Cupcakes

noreply@blogger.com (Rima) — Mon, 28 May 2012 00:00:00 +0000

Its so difficult to get into the rhythm of writing again after a week of absence... sometimes i wonder if its all bec of FB.. easier and quickest way to keep in touch n update what ur doing... i miss writing... i miss taking food pics and i miss blogwalking... period!

Sooo.. We got back fm KL last thursday.. a day after we were supposed to go home.. i was a little panicked cos i knew i had orders to fulfil.. cake orders that were booked a month ago for a wedding... another order that came fm a Singaporean lady who lives in France for her fav cousin's engagement party which she couldnt attend and an order fm my cousin for her relative's wedding.. Alhamdullilah i managed to bake it without any glitch.. err well except when i had to call a plumber to fix my choked sink! blahhhhh S$150 out of the window!

Anywho last sat after I was done with my orders.. i decided to take mom and dad out for dinner... sis wati decided to join in and just like that.. we had a big group.. we later took all of them to T3 to chill and had coffee at our local coffeeshop.. was nice! Yesterday was spent at home relaxing.. the only exciting thing i did was to get myself a new 28-75mm F2.8 lens... will take pics using my new lens soon!

So ok... i am gonna go.. gv me a day to get into the rhythm again.. hopefully by then i am able to write more.. for now enjoy this "9 out of 10 star recipe" that was shared by Pastry Affair.. i call this cake WOW S'more Cupcakes cos this cake was just ohhhhh so goooodddd! The base of these cuppies have graham crackers.. middle part of these cuppies was a super moist chocolate/espresso cake.. top part of these cuppies have chocolate glaze and as if thats not enough.. the topping for these cuppies was marshmallow meringue. yums!

Chocolate Cupcakes with Graham Cracker Base
3 cups graham cracker crumbs
1/4 cup granulated sugar
10 tablespoons butter, melted

Method

- Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.

- In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using a glass or bottle the size of the base of the cupcake, press down the graham cracker crumbs until they form a solid crust.

- Bake for 5 minutes to allow the base to harden. Cool for 5-10 minutes before filling with cupcake batter.

Malted Chocolate Cupcakes
Adapted from Sweetapolita

Yields 18-24 cupcakes

Chocolate Cupcakes
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
2 eggs
1 cup strong black coffee (i used Nespresso!)
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon vanilla extract - I used espresso flavour and vanilla essence

Method

- Preheat oven to 350 degrees F (175 degrees C). Line cupcake tin with baking cups.

- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

- Add the eggs, coffee, buttermilk, vegetable oil, and vanilla extract and beat for 2-3 minutes on medium speed to mix. Batter will be liquidy.

- Fill baking cups 2/3 of the way full and bake for 15-18 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs. Cool cupcakes to room temperature before frosting.

Fill the rest of the baking cups 2/3 full of cupcake batter. Place in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature before glazing and frosting.

Chocolate Glaze

4 ounces semisweet chocolate, finely chopped

4 tablespoons butter

1 teaspoon light corn syrup

Method

In a saucepan, melt together the chocolate, butter, and corn syrup over medium heat and stir until completely combined. Remove from heat and allow to cool in room temperature for about 30 minutes until chocolate thickens to a spreadable consistency. Stir occasionally.

Marshmallow Meringue

4 egg whites

1 cup granulated sugar

Method

In a double boiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes. Remove from the heat, transfer to a medium mixing bowl, and beat the egg whites until they form stiff, shiny peaks, about 5-8 minutes.

To Assemble

Using a knife or off-set spatula, spread a thick layer of chocolate glaze on top of the cupcake, extending the chocolate to the edge of the cupcake. Let set for a few minutes.

Fill a pastry bag with the marshmallow meringue and pipe the meringue on top of the cupcake. Alternatively, you may fill a large sealable plastic bag with the meringue, snip off the corner, and pipe it on top of the cupcakes. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow. Alternatively, if a kitchen torch is not available, turn the oven onto broil and place the cupcakes on a cookie sheet in the top shelf of the oven. It will only take a minute or two to get a nice toasty marshmallow look, so watch them very closely.

Macs ordered by Gina who lives in France for her cousin in Singapore.. ty dear for the order... was nice to hear ur voice.. ur funny!! soto ayam satu or better still... kicap cap kipas udang satu!! hahaha

5 pcs of marble cake ordered by Norlijah... ty dear for the repeat order... she also ordered macs... to my dear cousin Nasyita... ty for the macs order... enjoy ur 2wks Adelaide hols... am jealous! drink coffee at Cibo for me ok huhu

Finally, for those who have been waiting and hoping for a smaller Macaron baking sheet......tadaaaaa! It has arrived! Mastrad has answered your call! See HERE to order! Cheers!

Sonia's School Performance

noreply@blogger.com (Rima) — Tue, 22 May 2012 00:00:00 +0000

Hi peeps... i know i promised ya tons and tons of pics of Sonia's school performance since last week .. with my busy weekend and my trip to KL.. i finally managed to upload all the pics and update my blog..

We arrived in KL safely last Sunday and are resting well.. lately my feet have been killing me.. so i'm looking forward to the foot massage which I will get later on today.. i took my niece along with me so that Sonia has someone to play with.. our days so far have been "fruitful" hehe.. all cakes and macs have been picked up.. Alhamdullilah.. ty Puspa, Azrina, Elmi, Faezah and also Yani for ordering.. it was nice to see some of u girls again!

So ok.. sit back and enjoy some of the pics that were taken last friday.. We had a blast and i think every parent can relate to what we experienced.. to see our kids' first performance on stage was just so delightful.. hubs and I are so proud of our little one cos shes such a gem!

We arrived early only to find out that the auditorium was already half full lol

Lots of parents.. some took along the whole family since that day was also the graduation for the K2 students who are abt to enter international schools..

Sonia spotted us!! haha.. all of them then sang "Working 9 to 5"

The 3yrs old... so so cute! The theme of the concert was abt jobs, work and "what I want to be when I grow up" and hence this fireman outfit! hehe

Money Money Money.. its a rich mans world... the Executives!

Flight stewardess and stewards... spot the shy steward? ... awwwwww (and he stayed like that throughout the whole song!)

Still shy-ing away lol.. poor boy!

Sonia's performance... Funky Ballerina..

Its as tho we had a private performance by little Sonia cos she wud dance and smile at us.. she was as excited as us lol

Supermodels... :)

Strike a pose!

The K2 kids performed Zumba... which reminded me of someone ahaks

Last nbr fm all the kids... my little Sonia was all high.. she danced and sang...

Reach for the skyyyyy... now we know why shes been singing that song non stop hehe

Some cried... some didnt even wanna dance..

That didnt deter my little Sonia fm giving her best on that day...

Well done dear! And here are the videos.. the opening song, her "FUNKY BALLERINAS" dance and finally the closing song... enjoy!

...yes.. the girl you can hear singing in the last clip is... Sonia...

Bingka Labu

noreply@blogger.com (Rima) — Thu, 17 May 2012 23:52:00 +0000

I will do a quick post... we dont want to be late for Sonia's school performance! shes super excited especially after i put on her ballerina costume... not just any ballerina mind ya... her group is called.. "Funky Ballerina" hahaha.. I will try to take lots of pics and share it with u girls (and guys) ok..

Salam Jumaat peeps.. i had wanted to update my blog yesterday but was too busy with baking.. i baked this kuih bakar on wed right after i baked mac shells... i havent stopped munching eversince.. ha! Thursday came and I finally decided to just close my eyes and gave half portion to mom.. it was a hard decision to part with my fav kuih but i did it lol.. u gv me any kinda of kuih bakar and i will not even be bother to think abt my yo yo weight :op

Thank you so much Cik Mat for sharing such a wonderful recipe and to Ros where i first chanced onto his recipe..

INGREDIENTS:
5 Grade B Egg
500ml Coconut Milk
200g Flour
190g Granulated Sugar
1/2 tsp Salt
1 tsp Vanilla Essence
450g Pumpkin - steamed
Sesame Seeds - for sprinkling

METHOD:

- Place pumkin & coconut milk in a blender & process until pureed. Pour into a big bowl. Blend the remaining ingredients (except sesame seeds) until smooth. Strain into pumkin mixture & mix well.

- Line tin with aluminium foil & spread 1 tsp oil. Heat the tin in oven for 10 minutes. Pour batter & sprinkle sesame seeds.

- Bake at 180C for 45 minutes or until cooked. - i baked it at 165C

.... ok thats it.. i gotta run.. i can hear hubs voice so clearly eventho hes in the basement!.. to Hairi .. i know u read mama's blog everyday... all the best in ur exam today! to all my readers.. hv a good weekend peeps!

Chiffon Keju Bakar

noreply@blogger.com (Rima) — Wed, 16 May 2012 11:44:00 +0000

Wednesday comes n goes.. It's always the same routine week after week... Wed is my official "Bake macs shell" day n with whatever time I hv left I will bake something for the family... This week is no acception.. I am glad that we will only be gng to KL on Sunday cos i totally forgot abt my sat order.. Welp.. Anyway I will try to post a new entry with new recipes bef our unplanned trip..

My 4th recipes fm the same book.. See I told ya.. I will slowly but surely be able to try out all the chiffon recipes in this book.. Time will tell hahaha.. I guess I am enjoying baking it cos I know my kids and also sis wati's kids love em.. I think I hv baked this type of cheesy chiffon before... This chiffon tastes almost like Japanese Cotton cheesecake lol... U can of cos whip up a batch of whipping cream for u to pipe on it n top it off with more grated cheddar cheese.. That of cos if ur as thin as my hubs who basically can eat and eat and eat without gaining any weight! grrr

Ingredients
150g flour - i used cake flour
100g sugar
100g grated cheddar cheese
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
100ml vegetable oil - i use canola oil
100ml milk
5 egg yolks
7 egg white
1/2 tsp cream of tartar
200g grated cheddar cheese - i use 100g

Method

In a bowl whisk egg yolk and 2 tbsp of sugar (fm 100g of sugar) till creamy.. add in oil and milk and continue to whisk .. stir in grated cheddar cheese.

Fold in sifted flour, salt, baking powder and also baking soda.. set aside

In another bowl.. whisk egg white with cream of tartar.. add in the rest of ur sugar a little at a time till soft peak.

Fold in 1/3 part of egg white into egg yolk .. mix it gently.. fold in the rest of ur egg white and continue to mix gently till well combined

Pour half batter into a 22cm tube pan.. sprinkle with half of the grated cheese.. top it with the rest of the batter and lastly sprinkle with the rest of the grated cheese.

Bake on a preheated oven of 175C for abt 45 mins

Ok kids.. I hv to fix dinner .. Hv a fruitful mid week peeps n to all teachers out there... Happy Teachers Day!

Source: Mini choffon cake

Salmon & Spinach Quiche

noreply@blogger.com (Rima) — Tue, 15 May 2012 02:55:00 +0000

Every single morning right after dropping Sonia off to school .. both hubs and I will head straight to Starbucks where we will meet up with Jens .. The whole quick coffee session will usually last for half an hr bef both of them start working... so yesterday while having our coffee.. i overheard these two men talking abt what they had prepared for their wifey on mothers day.. Jens told hubs that he had prepared a quiche for his family while hubs talked abt his infamous scrabbled eggs and out of the blue.. just like that - hubs turned to me and asked me why i hv never made him one since quiche is his all time fav.. i of cos told him off by saying - "if i wanna bake it for u.. let me do it cos I wanna do it.. dont ask me to do it ok".. there!

So with that in mind.. i decided to surprise hubs with his fav salmon and spinach quiche.. had it for dinner and oh boy.. lemme tell ya.. someone felt like hes in heaven hehehe.. the quiche is delicious.. hubs kept on praising it.. told me to keep a slice in the fridge so that he can have it again later.. awwww... am happy when his tummy is happy :o)

Ingredients

Crust
190g flour
1/4 tsp salt
120g butter
1 egg yolk

Filling
1 small onion - very finely chopped
125g spinach
a pack of smoke salmon - i used 100g of prime smoke salmon
3 eggs beaten
425ml milk and single cream (50:50)
75g Gruyere cheese, finely grated - i used cheddar cheese
1 tbsp olive oil

Method

- Place a baking tray in the oven and preheat the oven to 220C.

- To make the pastry, sieve the flour and salt into ur food processor. Cut butter into cubes. gv it a few pulse until well blended. Add egg yolk and continue to pulse till it form smooth dough.. remove and knead lightly on a lightly floured surface. Shape the dough into a ball, wrap in clingfilm and chill in the refrigerator for 30 mins.

- Roll the pastry out into a circle on a lightly floured surface and use to line a 20cm greased tart tin, abt 4cm deep.

- Heat oil.. stir fry onion till brown.. add spinach fry for five minutes over a gentle heat in a nonstick frying pan. Spoon into the tart tin... add in ur smoke salmon.

- Using ur mixer beat the eggs .. add in ur milk/cream, then add most of the cheese with some salt and black pepper and beat again. Pour mixture over salmon and onion/spinach and scatter the remining cheese on top

- Place the quiche on a baking tray and bake for 10mins. Lower the temp to 190C and continue baking for another 30 to 35 mins, until the filling is just set. Allow to cool slightly bef cutting. Serve the quiche warm or cold.

Anyway earlier today I had to drive Sonia to RELC for her dance rehearsal.. managed to squeeze a little time for a quick coffee bef groceries shopping and am back home now.. hubs just called me and told me that we will be heading up to KL on Sunday.. gulp - ponteng again? :o/

Source: The Ultimate Mixer Cookbook (got this cookbook when i bought Mr Aid!)

Tish Boyle Buttermilk Chocolate Cake

noreply@blogger.com (Rima) — Mon, 14 May 2012 00:15:00 +0000

This past Sunday was Mother's Day. I told my hubs that I wanted a homecooked breakkie. No cereal pls.. No peanut butter sandwiches. blahhh.. So, my hubs made scrambled eggs.. ahem.. using his fav Gordon Ramsey recipe. heated up baked beans and toasted some bread.. They were yummy... the scrambled eggs of cos hehehe.. I was very grateful cos my hubs doesn't cook that often.. well hardly or won't cook... one of the two .. So when he made breakkie for us you know it took a lot of effort... so my dear hubs.. I am expecting dinner next year. hehehe

Happy mother's day to all .. dont u just love mother's day.. where u think u dont hv to do anything but when u finally feel like helping out.. u felt as tho u hv done something big?? hahaha.. maybe its just me.. i know not every mothers behaves like me ahaks.. i woke up as per normal.. cleaned our house and even wiped down all the sliding doors and windows in the living/dining area.. i wasnt really in the mood to go anywhere yesterday since on sat we were out all day with mom and dad.. took them to little india for brekkie.. took them to IKEA.. went to Arab St and sultan mosque for zohor prayers.. we later went straight to our fav coffee place to chill and by the time we were done with coffee it was almost six.. bought take-away food for them and us and got home in time for magrib.. u see.. that outing wasnt really meant for mothers day celebration.. we take them out pretty often and we really enjoy doing so.. u dont need mothers day to prove to them that u really care.. no flowers or pressies can ever replace a mothers love.. to show them gratitude and love.. to spend time with them is what that matters most.. so to my dear mom.. Hajjah Juriyah Yusof.. Happy mothers day! <3

Anyway.. this wasnt what my hubs baked for me lol. I had baked it late sat night after i got myself a box of buttermilk.. had wanted to bake this cake for the longest time and finally when the chocolate crave hit me.. i baked it and ah huh.. it was indeed a wowza.. just like what Ju said in her post.. she has baked it on several occasions and since i am a big fan of Tish Boyle.. i trust what she said! Bake it ladies! bake it for ur kids... bake it for ur mom .. bake it for ur sisters and friends... i am pretty sure it's gonna be a big hit!

Ingredients
Makes 6 individual cakes.
Storage: in an airtight container at room temperature for up to 5 days.
Special Equipment: one 6-cake Bundt-lette pan

1 cup (4oz/114g) cake flour (plain flour is fine too)
1/2 cup (1.6oz/46g) Dutch-processed (alkalized) cocoa powder*
1 tsp baking powder
1/4 tsp salt
3/4 cup (1 1/2 sticks/6oz/170g) unsalted butter, softened
1 1/4 cups (8.8oz/250g) granulated sugar
2 large eggs
3/4 cup (180ml) buttermilk
2 tablespoons (30ml) Kahlua (optional)
1 tsp vanilla extract
4 ounces (113g) finely chopped bittersweet chocolate - i used 70% Pierre Marcolini
(I used Pierre Marcolini.. ty Arlin for this gift! i finally baked something with this dark chocolate.. its delish!!)

Method

- Position a rack in the center of the oven and preheat the oven to 175°C (350°F). Generously grease the interior of a 6-cake Bundt-lette pan

- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.

- In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed for 2 minutes, until very creamy. Gradually beat in the sugar. Increase the speed to medium-high and beat for 3 minutes, until the mixture is well blended and light. 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 together the buttermilk, Kahlua (or rum), and vanilla extract. If your mixer has a splatter shield attachment, attach it now. At low speed, add the dry ingredients to the butter mixture in three additions, alternating it with the buttermilk cream mixture in two additions, and mixing just until blended. Remove the bowl from the mixer stand and stir in the finely chopped chocolate or miniature semisweet morsels. Scrape the batter into the prepared cake molds, dividing it evenly and smoothing the tops.

- Bake the cakes for 25 to 30 minutes, until a cake tester inserted into the center of a cake comes out clean. Cool the cakes in the pan set on a wire rack for 10 minutes.

- Invert the cakes onto the rack and cool completely.

Note: I used 7" round cake pan and bake it for an hr and ten minutes.. i place aluminium foil 20mins into baking time to prevent my cake fm burning top.

... and here are a few pics taken at little India.. Sonia loves Apam!

Sonia n Nyai!

Bef i go i wanna thank Herdafitri for ordering kek lapis legit for mothers day.. hope both ur MIL and mom love it.. to Suzy who came fm Shah Alam with her mom for a mothers day gateaway in Sg.. thank you for ordering kek lapis legit prunes and macs.. it was nice to meet both of u and ur best friend fm JB.. hv a safe flight back home yah..

To my dear Hairi.. ty for the wish son.. mama appreciated it very very much.. good luck in ur final exams this week.. mama wishes u all the best! to little Sonia who wished me "happy valentines day" instead hahaha.. ty dear.. both hubs and I are pretty excited abt her upcoming school dance performance at RELC hotel this wk!

Pumpkin Donut

noreply@blogger.com (Rima) — Thu, 10 May 2012 00:25:00 +0000

I know.. I know... enough already Rima with all that pumpkin! What do u do with the rest of ur pureed pumpkin?? u either turn it into cake, kuih, apam, pie or donuts.. out of all.. Rima chooses donut... deep fried dough that spells out FATTENING hahaha.. I hv been craving for donuts for monkey months.. the last time i had a super super soft donut was in Barcelona.. Sonia got addicted to chocolate coated donuts fm Starbucks there while i got addicted to the ones that were sold right below our apartment.. i didnt loose any weight during my last Europe trip.. with Hairi around.. i had to cook something that was filling and our daily staple in Barcelona was rice.. hubs wasnt around to stop me fm munching.. i ended up going to their bakeries non stop.. huhu

Eh why are we talking abt my weight again?? yikes! so ok.. ty for all the comments.. i feel much better after i blogged abt it.. no way hosey am gonna get upset over these things.. part and parcel as a blogger.. as what i said.. having ur own blog is like a full time job.. this is where everything gets documented.. just a click away for my kids if they ever miss me when i am no longer around :o( ... and of course I will not privatize it either...

Pumpkin Donut recipe is fm Izah..original recipe adapted fm Kak 1.. ty both for sharing.. we all love it! And bef i go.. ty all for all the well-wishes.. Sonia is still coughing away.. flu is still visible but her fever has subsided.. Alhamdullilah...

Ingredients

200g flour

1 1/2 tsp instant yeast

100g pumpkin - steamed and mashed

1 tbsp condensed milk

50g sugar

1 1/2 tbsp butter

1 egg yolk

1/2 tsp salt

60ml water

Decoration

melted chocolate or icing sugar

Method

In a big bowl, combine flour, sugar and yeast - mix well

Add in ur mashed pumpkin and other ingredients except water.

Mix until smooth and add a little water and knead until dough is soft and elastic.

Rest dough for abt 15mins .. cover with cloth/plastic until fluffy

Roll out dough and cut out with donut cutter and place it on a tray that is sprinkle with a little flour

Rest for another 20mins

Deep fry donuts using medium fire till golden brown

Coat donut with icing sugar or melted chocolate

Pumpkin Pie Spice Macarons

noreply@blogger.com (Rima) — Wed, 09 May 2012 00:22:00 +0000

The sickies bugs are here and my little Sonia is down with fever, flu and cough.. took her to see Dr Kumar yesterday morning and shes resting well at home... am keeping an eye on her.. hopefully she will get better soon.. to the many parents who have sick kids at home.. I am wishing all a speedy recovery.. to mothers.. take care!

Ok so lets talk abt something today.. something that got me thinking the whole night.. i remember my first year of blogging.. i wud write just abt anything.. how i felt.... my happiness.. my frustration.. my interest.. what i did and so forth.. i added lots of pics.. pics of my family... pics of my bakes... anything goes.. all i know is.. i blog cos this is what i choose to do.. its kinda fun.. dont u agree?.. i blog for my little princess.. i blog abt my travels so that my kids can read all abt it when they are all grown up.. .. i didnt know that someday whatever i do or say in my blog becomes a topic or issue to somebody.. sometimes i feel like privatizing my blog but i cant possibly do so right now since i love to share recipes... to be able to share recipes is something that i enjoy.. sigh.. by the end of the day... my blog is my space and my domain.. and one thing is for sure.. u can never please everybody.. that is life ey..

Anyway lets move on to another topic.. lets talk abt these macs... when i first saw this pic.. i knew that i wanted to take pics like her.. i know that i will never get to find that kinda pumpkin here since its not halloween yet.. so last weekend when i was at Tesco.. i found this pumpkin.. thought it has a little character unlike all the other pumpkins that i saw in cold storage.. bought it and immediately baked pumpkin pie macs.. am happy with the end product.. happy with my mac shells.. the taste of the filling is definitely different fm all the other fillings that i hv ever tried.. its like having a savoury macs for a change?? super yummy... my dear hubs loves it to bits that he took a box to work this morning..

For mac shells .. i am using french method.. u can use any kinda recipe or method that suits u best.. add a pinch of pumpkin pie spice if u want but i chose not to as i dont want the taste of spice in my shells ..

Ingredients
Pumpkin Filling
2 oz room temperature cream cheese
2 oz mascarpone cheese
1/2 cup canned or fresh cooked and pureed pumpkin - i steamed n pureed my pumpkin
2/3 cup confectioner’s sugar
1 tsp pumpkin pie spice - i used 1/2 tsp

Directions:
1. In a bowl, beat together both cheeses. Add pumpkin, the sugar and spice. Mix until smooth and uniform. Chill for about an hour or so.

2. Spoon the mixture into a pastry bag fitted with a plain tip, then pipe onto every other macaron shell (tinted with powdered or gel orange food color) and sandwich with another macaron shell.

Pumpkin Pie Spice (recipe adapted fm My baking addiction)
YIELDS: about 5 tablespoons

Ingredients
3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp nutmeg
1 1/2 tsp ground allspice
1 1/2 tsp ground cloves

Directions:
Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container.

Ok guys.. i better start baking for my orders.. i hv two lapis legit cakes to bake today.. cheerios!

Chiffon Piscok

noreply@blogger.com (Rima) — Tue, 08 May 2012 00:00:00 +0000

Chiffon again?? oh yessss hahaha.. i think i will be able to try out all the recipes in this book.. when i bought all the books fm Jakarta the other day.. i told myself that i will try to bake every single recipes in every single book.. dont know how long it will take me to finish up one book but hey if a blogger called Julie Powells (a movie called Julie & Julia) can challenge herself to cook all the recipes in Julia Childs first book.. so can i! hahaha.. sure!

So yesterday was school hols for the kids.. i woke up as usual.. baked macs shells.. prepared fillings and also managed to bake this chiffon cake.. i didnt hv to cook lunch as Hairi had to go to work early.. which gave me ample time to do laundry and also clean up my baking pantry... i love how it looks now.. all tidy... got myself some 4 tier drawer cabinets and placed all my cookie cutters, fondant tools, piping nozzles and cake rings in it..i didnt realize i have been buying stuff! hahaha..

I have 2 blue ikea boxes filled with just cuppie liners.. ishhh Rima Rima... dont know why i am so into cuppie liners.. where ever i go.. i will always end up buying liners! The shelves on the left are all filled with baking pans and is slowly looking like a real bakery kitchen hahaha.. i filled up all the flour jars.. cleaned my Kenwood Chef mixer which i dont use anymore.. cleaned up the other shelf that has two steamers and all things associated with steaming lol.. i also managed to clean my fridge in my baking pantry.. am happy that there is not much to throw since most of the items are not expired.. so in a way .. am glad nothing got wasted... i might hv to run to my local bakery supply shop tmrw to get the "wet" stuff aka butter, double cream, cream cheese and also fruit puree... i hv orders to fulfill :o)

Superb taste.. superb texture.. moist and most important.. mom ate it! yayyyy the woman that is not into chiffon cake and who calls it "choking cake" actually ate my chiffon cake .. dancing happy feet!

Ingredients
5 egg yolks
150g sugar - i used 100g
200g flour
1tsp baking powder
1/2 tsp baking soda
1/2 tsp red colouring
100 ml salad oil - i used canola oil
100g banana - add 50ml of water and blend ur banana - set aside
50g chocolate chips

7 egg whites
100g sugar
1/2 tsp cream of tartar

Method

- Preheat oven 160C

- Whisk eggs and sugar till pale.. add in mashed banana and continue to whisk.. add in oil and red colouring. Fold in ur sifted flour/baking powder/ baking soda into ur egg yolk mixture till well balanced - set aside

- In another bowl.. whisk egg white and cream of tartar.. slowly add in sugar bit by bit and whisk till soft peak.

- Fold in 1/3 egg white mixture into egg yolk mixture slowly.. pour egg white mixture into the rest of egg yolk mixture and mix lightly. Add half of chocolate chips in ur mixture.

- Pour batter into 22cm tube pan..and sprinkle with the remaining chocolate chips... bake it for 50mins.. once baked.. take it out and turn ur pan upside down and let it stand till cool

- Scrape the side of ur pan with a sharp knife .. turn ur cake out and thats it.. slice and enjoy!

Of cos while i was busy baking away.. mom called and told me that she had cooked lontong since sis Wati's kids were there and yes i had my iftar at moms..

Took along my "baby" for a trial run.. all photos were taken right bef magrib.. ohhh i love playing around with it!

Oppssyy if mom knows that i am gonna publish her pic in my blog without her headgear.. she wud kill me! sorry mom! - busy preparing for iftar

She cooked lodeh, lontong, sambal goreng, sambal tumis sotong kembang, fried chicken and also chicken curry.. i bought dessert for everyone and also cakes and cookies.

Dad munching on my cookies hehe

Mom looking on.. its always nice to see mom and dad enjoying their moments with their grandkids!

Sonia and kakak Aly..

Source: Chiffon Cake Mini

Kuih Talam Keladi

noreply@blogger.com (Rima) — Mon, 07 May 2012 06:30:00 +0000

Me and purple... Me and kuih .. I am so gonna make it again soon! the top part was a little soft.. my fault.. i sliced it when it was still warmish.... Me and top layer! humfffff

This is my fav kuih.. back then the top part aka kaya part was brown in colour but now that i see it in purple.. i think talam keladi looks good in purple and white.. ty K.CT for inspiring me to try and make it..

Bottom layer
Ingredients
2 cups rice flour
3 tbsp tapioca flour
1 1/2 tsp salt
6 tbsp sugar
300 ml thick coconut milk
700 ml water

300g yam - clean and wash it with salt water.. cut it into cubes and steam it for 5mins - (steam it and weigh it ok)

Method

In a bowl mix all ingredients till well blended. Sieve it into a pot and cook it over low fire till thicken.. stir in ur cubed yam and pour mixture into a 10x10 pan

Steamed it for 25mins

Top layer
Ingredients
1 1/2 cup flour
250g sugar
3 eggs
250 ml coconut milk
500 ml water
purple colour and yam paste

Method

In a bowl mix all ingredients.. sieve it into a pot and cook it over low fire till thicken.. pour it onto bottom layer and steam it for 30mins - i wud probably hv to steam it a little longer next time.

Recipe: Chef Asma
Source: Yati Memories

Chocolate Cake Caramel with Cheese

noreply@blogger.com (Rima) — Sun, 06 May 2012 08:31:00 +0000

I finally got myself a new camera after doing a little research.. i was torn between 7D and also 60D.. with what i got out of my camera insurance.. i wud hv had to fork out quite a bit if i wanted to get myself the 7D.. its not really a necessity for me to get 7D tho.. the body of 7D is made out of magnesium alloy while 60D is made out of metal/plastic mix.. the rest of the functions and features are exactly the same except for the shutter speed (and I am not planning to take sports photography!).. so yesterday after our short trip to JB.. we went to buy my camera and oh boy... was I excited! am thinking of getting another lens soon.. got to bake more!

I woke up this morning all geared up to take pic of my bake.. quickly prepared breakfast for the family and started cooking lunch at the same time.. the sun was shining and i knew that when i take pic of my bakes.. my pic will turn out good.. unfortunately right after i cooked lunch.. it started raining so so heavily.. my house was dark and since i only take pics using natural light.. i had to use a higher ISO to get the right light and in the end my pic turned out so so.. hehehe sure sure.. blame it on the weather Rima!

Oh well.. will hv to play around with my new baby or maybe get myself a light box.. ok ok enough abt that.. i had baked this cake to welcome hubs home fm bkk.. honestly? i am not that happy with the end product cos the top part of my cake tasted a little burnt.. my caramel had turned rock hard by the time i had to add it to my cream cheese mixture.... i had to quickly cook it again and during that process i accidentally burnt my caramel... hubs said the burnt taste was mild cos this cake has a lot of different flavors in it.. to me i cud taste it simply bec i knew i had accidentally burnt my caramel huhu.. difficult for me to judge how good this cake is.. the spekkeok taste in the chocolate cake is pretty prominant - i will probably reduce the amt if i do bake this cake again.. overall i think this cake wud taste great if it wasnt bec of my burnt caramel :o(

Ingredients
Chocolate cake
3 eggs
80g sugar
65g flour
10g cocoa powder - i used cocoa berry
1/8 tsp double acting baking powder
50g butter - melted
1/4 tsp spekkeok powder
1/2 tsp chocolate paste

Caramel
150g sugar
50ml water

Cheesecake
3 eggs - seperate egg yolk and white
50g sugar
1tsp of lemon juice and zest
225g cream cheese - whip till soft
25ml milk
2 tbsp flour
1/4 tsp salt

Topping
Vanilla buttercream - am using french vanilla buttercream

Method
Cake
Preheat oven 175C - greased 18cm pan
Whisk eggs with sugar till fluffy.. add in sifted flour/cocoa powder/baking powder into egg batter and continue to whisk till well combined. Lastly fold in ur melted butter. Pour batter into pan and bake it for 30mins

Caramel
Add sugar into water and cook till sugar turns caramel

Cheesecake
Whisk egg yolk with 25g of sugar till pale - put aside
Whisk egg white with 25g of sugar till soft peak
Pour egg yolk into egg white mixture and continue to whisk till soft/hard peak.
Add in lemon juice and zest.. add in ur milk and also sifted flour/salt... once mixed.. add in ur whipped cream cheese.
Pour in ur caramel and continue to mix - this is the part where i found out that my caramel had hardened and had to cook it one more time to melt it huhu
Pour batter into 18cm pan and bake it at 170C for 45 mins

Assembly:

Take ur chocolate cake.. spread vanilla buttercream on it and top it with ur caramel cheesecake.. spread the rest of ur cake with ur vanilla buttercream and thats it.. u can use caramel as topping or do it like me.. dust it with cocoa powder..

Source: Fm one of the magazines that i got fm Indonesia - Cake Decorations

Coconut Crunch Cookies

noreply@blogger.com (Rima) — Thu, 03 May 2012 11:45:00 +0000

Lately i feel heavy.. the sole of my feet is killing me.. probably bec i've gained a little weight.. well 2wks ago i weighed 3kg more... that is alot if u were to ask me.. i guess the daily Caramel Latte at Starbucks is taking a toll on my weight.. maybe i shud sub my latte with low fat milk? yikes!

So my hubs is out of town.. the plan to bake and bake didnt happened.. i did however bake pandan chiffon cake for my grandma and will be baking it one more time so that i can share the recipe with my dearies..

Yesterday i spend a good 3hrs cleaning our place.. my 4wks old Myanmar helper came by to finish up where i left.. lots of ironing to do that she had to come back tdy to iron all my fitted sheets, quilt cover and also pillow cases.. thank goodness shes efficient and yes i hv learnt my lesson well when it comes to helpers.. an expensive lesson i must add :o(

Anyway today right after Sonia took her nap.. i managed to bake this drop cookies.. there are a few recipes in this book that i hv bookmarked while flipping it on the plane.. will try to bake cookies more often so that by the time we are in the month of Ramadhan.. i know exactly which one to bake for Eid.. so heres to an early preparation bef Eid hahaha

Ingredients
100g margarin
75g unsalted butter - cold - i used 175g of unsalted butter and omit margarin
1/4 tsp salt
100g powder sugar
2 egg yolks
1 tbsp instant coconut milk - i used KARA
50g desiccated coconut - grind - i cant be bother hehe
180g cake flour
25g corn flour
1/2 tsp baking powder
75g coco crunch - crush a little
75g chocolate chip

Method
Preheat oven 150C
Whisk butter, salt and powder sugar for abt 2 mins
Add in egg yolk and coconut milk and continue to whisk till combined
Add in desiccated coconut with ur wooden spoon
Add in sifted flour/baking powder
Add in coco crunch also chocolate chip
Bake using bottom heat for half an hr - i used top and bottom heat and bake it for 20mins.

Ok thats it.. i hv taken out my cream cheese and am planning to bake something to welcome hubs home.. blueekk! i will be sending out mac sheets tmrw and am now opening pre order for my next mac sheets shipment HERE... those that wanted to be notified.. i will try to finish doing it by tonight.. cheerios!

Source: Ragam Kue Kering Kreatif - Sedap

Blueberry Oreo Chiffon Cake

noreply@blogger.com (Rima) — Mon, 30 Apr 2012 15:58:00 +0000

My first bake since we got home fm Jakarta.. I bought a couple of recipe books while in Titan and have been itching to try out some of the recipes.. now.. buying a baking book can be pretty tricky.. i usually will follow my heart.. pick up any book that i think i wud bake most.. place it in my basket and thats it.. i will for sure flip once just to see if the recipe book has lots of pics.. no pics .. no game hehehe

Anyway i think by now u girls wud hv noticed that i hv tried most of the recipes fm Natural Cooking Club .. i decided to email Yeni (shes one of the 7 moderators in NCC) and let her know of my interest of getting a few books that were published under NCC to be sold in my store.. after exchanging emails.. we finally set a date for the books to be delivered to Mulia hotel and oh boy was i into a surprise.. Yeni delivered the books herself and for a change i was star struck :) ... she was super friendly and thru that i got to know more abt the NCC group.. ty mbak Yeni for coming all the way to meet me.. Insyallah we shall meet again..

So back to this recipe.. one of the recipe books that i bought was Chiffon Cake Mini.. thought its worth the buy since both Hairi and Sonia are chiffon cake lovers and guess what.. to date.. my son has eaten 7 slices of this blueberry oreo chiffon cake.. Sonia ate 2 slices in one sitting and hubs loves it to bits.. the cake is moist and super light.. i think the blueberry yogurt adds a huge different in this chiffon cake.. awesome recipe!

Ingredients
6 egg yolks
100g blueberry yogurt
150g flour - i used cake flour
4g baking powder
100g caster sugar
3g salt
100g vegetable oil - i used canola oil

6 egg whites
1g cream of tar tar
100g sugar
50g of blueberry oreo - cut into tiny bits
enough blueberry paste or purple colour

Method

- Preheat oven 150C

- Whisk egg yolks with sugar till pale in colour.. add in yogurt and also oil.. add in ur sifted flour, baking powder and also salt.. lastly add in purple colour (i used wilton gel) - set aside

- In another bowl.. whisk egg white with cream of tar tar till foamy.. slowly add in sugar a little at a time and whisk till soft peak.

- Scoop 1/3 egg white meringue and add to egg yolk mixture.. fold in gently. once combined.. pour ur egg yolk mixture into meringue and continue to fold in gently and lightly.. once mixed pour half of ur mixture into a 22cm tube pan.. sprinkle half of ur oreo blueberry.. pour the rest of ur mixture and lastly throw in the rest of ur oreo bluberry..

Bake it for 50mins.. once baked.. turn ur chiffon pan and once its cool.. take it out of ur pan..

Tomorrow am planning to bake another type of chiffon cake and also if time permits i wud love to try out one of the cookie recipes fm Sedap recipe book.. i hv this feeling that i will be baking daily since hubs will not be around fm wed onwards.. yikes! till then.. hv a good rest and happy baking!

For those that hv ordered.. the mac sheets have arrived and i will be sending them out end of this week...For those waiting to pre-order the mac sheets... i will reopen stock once the current shipment has been sent out...

Source: Chiffon Cake Mini by Dapur Aliza

My days in Jakarta...

noreply@blogger.com (Rima) — Fri, 27 Apr 2012 07:42:00 +0000

Time: 2:30pm
Weather: HOT
Venue: Hotel Mulia, Senayan - Jakarta
Mood: Chill.. flying back to sg tmrw.. wedding to attend right after plane touches down.. yadda yadda yadda

Peak Agenda: So we hv been here since last wed.. didnt do much.. didnt take lots of pics either.. i did my ritual must go place to Titan.. had to.. Eid is coming and i need to get all the ingredients for what i plan to bake.. hehehe 3 more months to go and instead of thinking abt what to wear for Eid.. i am thinking abt what to bake for Eid.. Anywho.. ty to Janssen once again who lent his driver to me.. i was picked up right after breakkie and bef lunch i was already by the pool.. got what i wanted and am a happy bunny.. now lets see if i can squeeze a little time to go to a supermarket tonight.. hubs has been super busy since we got here and with the bad traffic and the scorching hot weather.. going to mangga dua is far fm my reach.. if only i hd my parents or even my sister with me.. i am pretty sure no matter how hot the weather is.. i would still take a cab with them and go there to buy nonsense stuff hehe

Here are a couple more pics that i wanted to share of our Bali trip.. Sonia was already asking if we cud go there again.. i will for sure and this time i will take along my parents.. till we meet in Singapore.. hv a good weekend peeps.. cant wait to start baking again cos i bought lots of recipe books.. oh how i love Indonesian recipes! i will also let u girls know whats new in my store..

Hahaha this is the only hotel where Sonia ends up talking to a toilet bowl.. u go close to it and the toilet cover will open by itself.. press a button and it will wash ur rear.. ur side rear.. ur front.. press on dryer and it will blow ur butt dry hahaha.. press on flush and right after that the toilet cover closes.. ur good to go ehehe - awesome invention for lazy ppl hahaha. So Sonia talks to the toilet bowl cos ever since the first time here, hubby will "remote control" make the toilet bowl open and close and Sonia thinks its cos of her commands "OPEN" and "CLOSE" hahahahaa

Busy busy busy hubs! hes flying off to Bangkok next week and my heart and soul feels like tagging along... cant possibley keep on taking Sonia out of school all the time huhuhu SORRY MEK IJAH!

Legian beach.. we only ended up going to the beach once... ppl say.. its better than not at all.. we're not beach ppl.. lots of dogs and each time a dog walked close to us.. Sonia and i would jump and cling on hubs lol.. as always.. Sonia would end up making friends.. shes an easy going girl...

Swimming prohibited.. hmmm

Magrib is an hr early so with papa's busy schedule.. we only managed to stay at the beach for a good half an hr..

I love this pic!

This one too... we promised Sonia that we will take her here again someday soon...

.... a couple of shots bef the sun goes down

Overall we had a wonderful time in Bali... i had my much needed spa with body scrub, warm bath and Balinese massage in the resort.. Sonia enjoyed her time in the kids club.. Many people say as a Muslim to be careful of the spirits there... in the end we passed a clean couple of days there and thank god for that.
Jakarta is all abt shopping for my baking stuff.. in fact whereever i am in the world.. the only things that i shop are things associated with baking.. And finally I got to eat the flying fish (Gurame) and my mee bakso! :op

Bali day 3

noreply@blogger.com (Rima) — Tue, 24 Apr 2012 12:17:00 +0000

Its our last night here in Bali and I hv been taking it easy.. hubs has been busy all day eventho his conference was done by 5pm.. we will be flying off to Jakarta tmrw and i wish we didnt hv to go just yet.... this is what happens when u tag along.. oh well.. aint complaining.. a few days is better then none..

As promised.. here are a couple more pics of my little princess... eventho we took her out of school.. it feels like shes in school cos the moment shes awake all she can think of is going to the club and meet her friends..

View fm the club breakfast area...

There are two pools both of which i didnt even bother to swim in.. weather was too hot for my liking!

Sonia however... did take a dip once...

Another doorway that leads to hmmm somewhere hehehe

Ohhhh u can see em everywhere.. day and night!

Every morning at abt 9am.. Sonia will feed the squirrels

Not easy to take pics of these little cuties!

One of the activities at the kids club.. their activities change on a daily basis...

Hahahahah Sonia... Sonia...

Talking and asking.. talking and asking... the two girls that u see here hv been with Sonia since day 1

Canvas painting... u can opt not to do it since u hv to pay for the cost of the materials... so far Sonia has done t-shirt painting, vase painting and also canvas panting.

Sonia loves all things associated with art...

"Teacher" for a few days hehe

Mama and Sonia...

Errr.. dont know where this woman come out fm.. she wasnt there when i took this pic.. gulp! Makcikkk Keroooooopoookkkk!

Hello fm Bali!

noreply@blogger.com (Rima) — Mon, 23 Apr 2012 13:10:00 +0000

Time: 9:10pm

Weather: Warm and breezy...

Venue: Padma Resort, Bali

Mood: Awesome!

Peak Agenda: What can i say.. this is what happens when ur having fun and facebook.. its so much more easy to load pics and say a few words in fb than blogging but again no matter what.. my blog is my first love.. err besides baking and family of cos hehe

We got here safely yesterday right after zohor.. got ourselves checked into Padma Resort (where hubs' conference is) and since yesterday both Sonia and I hv been sort of "busy" hehe.. I ate too much passion-fruit and in the end i had a bad tummy ache yikes! thank goodness hubs took along pochai pills.. took a bottle and the urge to go to the loo went away like magic.. i guess u dont call pochai, "magic pills" for no reason ey hehehe

So far i've gone out of this resort once.. dont know if i will explore it on my own again.. see how.. probably i will since i found a very nice Nasi Padang restaurant near our resort.. Sonia is having a blast here.. this resort has a kids club with full day activities and each time i wanna take her out of there she will gv me all sort of reasons not to.. honestly?? i dont mind.. they keep the kids occupied.. they had a feed the squirrels session.. feed the fish session.. nail painting.. tshirt painting.. flower picking.. etc etc etc.. (will show pics in my next entry ok)

Sonia waiting to board the plane...

Big smile fm hubs..

The Spa area.. ula la la.. will story later ok!

Resort is huge... i hv been walking around and taking pics!

I really love this kinda doorway! oh this door leads to the Club lounge where i spend my time sipping on cuppa ahaks

You know ur in Bali when u see these sort of statues.. (opp our room)

One more shot!

Our room with garden view..

Both Sonia and me hv this habit of checking out hotel toilets bef everything else lol

Sonia was scared of this... we managed to make a joke out of this and she seems ok...

Ohhhhh we loved this thang.. last night we were invited by by Pak Soejoedi and family for dinner... they took us to Jimbaran for seafood dinner... the last time i had seafood by the beach was when i was in Phuket.. back then i was with my boyfriend (now hubby) and Hairi... that was 9 years ago!...

The corn was grilled and later splashed with some sort of chilli.. was spicy and at the same time delish!

Hehehe... need i say more?? it was a full on dinner... i was hungry and ate quite a bit.. OK OK not a bit but lots .. everything was grilled... loved it!!

Sonia and her toy... this girl ate rice with telur mata sapi and kicap ABC hehe... and she's happy... what an easy girl to please...

Ahhhh seee.. evidence... lucky hubs took this pic with different camera setting hahaha

Sonia's baby sitter ;) .. thank you Ivan!

Snickers Ice Box Cake

noreply@blogger.com (Rima) — Fri, 20 Apr 2012 01:00:00 +0000

I am not actually in the mood to write... my mind has one hundred thousand things running at the same time.. at the age of 43 i shud by now be starting to take it easy but with two kids and a huge age gap between them i just hv to brace myself going thru it..

Kids.. why do we constantly talk abt them.. why do couples 'argue' abt their kids.. i dont know abt other families but in my family we are like that.. perhaps my hubs is that kind of person.. to me.. he has this certain "expectation".. to him .. he wants the best for his children.. so much so that I began to wonder.. is he too strict with them or perhaps I hv mellowed down.. i remember when Hairi was young.. i got mad abt little things.. things that to me right now is just petty issues.. maybe its the age thingy? i dont know..

I see more and more of him in Sonia and i dont even know if thats good or bad.. the drive that she has... her impatience towards certain things is worrying me.. as for Hairi.. sigh.. at the age of 21.. he shud be much more responsible of what hes doing.. simple things like having to wake him up several times in the morning to go to school drives hubs up the wall.. i wonder. is it so difficult to go back to his routine of having to wake up early in the morning like when he was in the army??

Kids... no matter what.. they are our flash and blood.. every parents will go extra mile for them... even if it means having to put everything else on hold.. even if it means u hv to argue with ur partner bec of them.. that is life.. to this day.. I am still waiting for that big book on growing up kids to fall fm sky down to me and am hoping I will get the husband manual with it! blahhhh i shud stop now..

Anyway i did this Ice Box Cake three days ago.. had wanted to take pics earlier but was out of time.. took it out of my pan .. sliced it into two to get the 4x8" size.. had difficulty slicing em since the top is full of snickers.. (heed my advice.. the next time ure gonna serve Ice Box Cake to ur guest.. slice ur frozen cake and place cut snickers last.. saves u the trouble.. also this cake doesnt stay long at room temp.. its an ice cream cake Rima! duhh ).. Recipe i got it fm Bakers Royale..

Snickers Icebox Cake
Makes one 8×8 cake or two 4×8 cake loafs

Ingredients:
16 whole graham crackers - try to get graham crackers cos it has a totally diff texture then ur typical other crackers..

Pudding
2/3 cup cornstarch
1 cup granulated sugar
Pinch of salt
6 cups cold whole milk
1 tablespoon pure vanilla extract
3/4 cups dark chocolate, chopped
3/4 cups creamy peanut butter

Caramel sauce
1 cup sugar
6 tablespoons water
4 tablespoon butter
¼ c heavy cream

Ganache pouring sauce
2/3 cups dark chocolate
1 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm
12-14 mini Snickers, chopped

Instructions:
To make pudding

Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 20-25minutes stirring occasionally. Pudding is ready when it it is thick enough to coat the back of a spoon and leave ribbons when pudding is drizzled on top of itself.

Add vanilla to mixture. Split mixture in half and add chocolate to one half and whisk to combine. Add peanut butter to remaining half and whisk to combine.

To make caramel sauce

Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.

Once sugar has dissolved increase heat to high.

At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.

Once the mixture starts to turn a light golden shade, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.

To make ganache pouring sauce

Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

To assemble

Create a foil sling by placing a piece foil in the pan with a 1 inch overhang on each side.

Place graham crackers side-by-side until bottom of pan is covered. Spread a thin layer of chocolate pudding on top. Place second layer of graham cracker on top of chocolate pudding. Spread a thin layer of peanut butter pudding on top. Continue alternating layers with chocolate and peanut butter pudding while separating each pudding layer with a graham cracker layer.

Pour cooled caramel sauce on top and set aside to set. Pour cooled ganache sauce on top and add chopped Snickers on top. Finish with caramel and chocolate drizzle.

Place cake in refrigerator or freezer for at least 8 hours to set or overnight. (Freezer will create a pudding texture closer to ice cream).

A few notes:

The recipe yields one 8×8 cake. For the picture I sliced the cake in half for two cake loaves.

Variations: Change out the graham cracker for chocolate ones. Switch out the peanut butter with Nutella for a Nutella Icebox Cake. For a Twix version replace the peanut butter with some homemade caramel or melt down some Kraft caramels for a caramel pudding and then top with chopped Twix instead of Snickers.

Cake can be fully assembled and kept in freezer or refrigerator for up two days.

I froze my cake for a more ice cream like texture and it also makes for nice clean slices.

Bef i go.. i wud like to tell u a little story abt this cake.. a cake that was ordered by Noora fm Shah Alam for her bro whos a doc at KK hospital here.. she had planned this surprise bday cake on her bro's actual birth date but I was swamped with orders that she decided to surprise her bro two days ago.. was a sweet moment and his reaction was priceless.. so to Noora.. ty for ur order and the trust that u hv in me..i hope ur bro likes his cake and macs.. to Zarinah.. ty for the macs order.. i hope ur girl had a blast 17th bday.. ty for being my silent reader for the past 3yrs.. :p

Life.. am blessed to be part of so many lives thru the blogger world.. it doesnt matter if its just thru email or thru comments or thru fb or even thru phone.. I am happy to know that I hv touched so many ppl just by blogging.. to this hamba Allah.. stay strong Auntie.. i know someday ur daughter will realise that a mother's love can never be replaced ..

Ok peeps i hv to get going.. i am at home this morning sinply bec my body is telling me to rest.. its going to be a long day today but thats ok cos this evening we will be attending hubs Co dinner & dance.. last year he went in as a red indian.. this year?? hehehe.. its Karneval night so we are supposed to wear colourful n funny hats .. what is Rima gonna wear? hehe

See you all in Bali!!! Can't wait....

8yrs on - Honeycomb Eruption Cheesecake :)

noreply@blogger.com (Rima) — Mon, 16 Apr 2012 00:20:00 +0000

This might be a shocker especially to my FIL but yayyyy today is our 8th year wedding anniversary.. Alhamdullilah.. we are still very much in love ahem ahem and we are happy with one-another.. one thing's for sure.. we are who we are.. we cant change our partners' behavior .. we learn how to accept..

Sometimes i wish we were leading a "drama-less" life but i wouldnt want to change anything.. .... we talk.. we argue.. we laugh and we cry.. we 'debate' most of the time simply bec we hv our own set of mind.. which come to think of it.. thats where Sonia got her "very opinionated" character..

To my dearest hubs.. Happy 8th wedding anniversary.. thank you for everything.. for being there whenever Hairi needs someone to talk to.. for being there when i needed a shoulder to cry on.. for being a wonderful dad to my kids.. may there be more wonderful years to come.. lap u many many ok!

So enough of the boring speech.. heres the cake that i managed to bake especially for him.. a cake that consists of chocolate honeycomb, caramel and also cream cheese.. sounds good?? hehe.. hubs loved it very much.. for the caramel topping.. i decided to use Donna Hay's caramel sauce recipe simply bec i had been looking at it since i bought her new magazine.. hubs said the caramel sauce.. the crushed chocolate honeycombs added more texture and taste to this cheesecake.

INGREDIENTS
FOR THE CRUST
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Cream Cheese Filling:
500g Cream Cheese - Softened
1/4 cup sugar
200g Condense milk
2 1/2 large eggs
50g dairy whipping cream
1 tbsp Cake flour
1 tsp vanilla extract
pinch of salt
1/4 cup Dulce De Leche
Enough chocolate honeycomb - cut into small cube.. abt 1 inch

Method
For the crust

- Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

- Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

For Cream cheese filling

- In ur food processor. whisk cream cheese and sugar till creamy. Beat in the eggs one at a time making sure it's well combined before the next addition. Add in condense milk.

- Add in whipping cream, cake flour, salt and vanilla extract.

- Pour half of ur cream cheese fillings on ur crust. Drop dollops of "Dulce De Leche" on top of ur cream cheese mixture, sprinkle with some chunks of cut honeycomb.. Pour another portion of ur cream cheese filling and drop dollops of "Dulce de Leche" and chunk honeycomb again.

- Bake at 160C for about 60 mins. or till set.

- Leave to cool before slicing.

Ingredients
Caramel Sauce
50g butter
65g brown sugar
85g golden syrup
125ml pouring cream - single cream
30ml rum - didnt add

Method
Place the butter, sugar, golden syrup, cream and rum in a saucepan over medium heat and stir until the sugar us dissolve. Bring to the boil and cook for 10 to 12 mins or until thickened.. allow sauce to cool bef pouring over the cake to serve.

Ok these were the cuppies ordered by Andik.. ty and am glad to hear that ur 17 yrs old baby girl loves it.. Happy bday Afiqah!.. to Wati.. ty for the macs order.. sorry we didnt really get to properly say hi..

Hv a wonderful monday peeps.. am looking forward to this weekend where we will be flying to Bali - woot woot!!

Berries and Almond Friand Slice

noreply@blogger.com (Rima) — Fri, 13 Apr 2012 00:57:00 +0000

Friday is here once again.. hubs flying back home tonight and i cant wait! whether i wanna admit it or not.. i need my fussy dessert eater around.. hes my talking buddy at home.. we can talk till the wee hr of the night without realising the time.. ahem ahem.. u do know that our wedding anniversary is around the corner right?? :op

Yesterday was one busy day for me .. was kaput.. baked layer prune cake only to find out that i got all my dates mixed up again.. that order was actually meant for 12th of May!!.. haishh.. Rima Rima..

I also baked pandan chiffon cake and also baked two types of friand.. why two types of friand?? err my fault.. didnt check and had baked my friand using bottom heat.. duhhhh!! i decided to bake it one more time and since i ran out of fresh raspberry.. i decided to use frozen blueberry and raspberry..

Ingredients
6 egg whites
155g unsalted butter - melted
1 tsp vanilla extract

2 tbsp milk
180g ground almonds
240g icing sugar - sifted
75g self raising flour
250g raspberry or whatever kind of berries
25g flaked almonds
2tsp icing sugar - extra

Method

Preheat oven 180C.. grease 8x12" rectangular pan, line base and long sides with baking paper, extending paper 5cm over sides

Place egg whites in medium bowl, whisk lightly with fork until combined. Add butter, milk, extract, ground almonds, sifted icing sugar and flour, stir until combined. Pour batter into pan, top with berries.

Bake for 15mins, remove fm oven, sprinkle with nuts. Bake further 25mins. Stand slice in pan 10mins bef turning onto a wire rack to cool.

Dust the slice with sifted extra icing sugar bef cutting.

I love friand in any kinda shape.. round, oval, rectangle and now in squares! so easy to prepare.. non fussy and a guaranteed winner..

So bef i go.. once again lemme gv my thanks to two dearies .. to Rosnani who is fm Montreal Canada.. ty for the macs order.. was nice to be able to sit down with u and talk talk for a good 2hrs! hope u enjoyed ur day with ur girlfriends! to Siti Aisha who bought over my layer prune cake and macs.. ty dear .. see u later ok!

Source: Woman's Weekly.. Little squares and slices

Caramel Banana Cake with French Chocolate Buttercream

noreply@blogger.com (Rima) — Wed, 11 Apr 2012 00:00:00 +0000

Happy midweek peeps! this morning i didnt hv to send Sonia to school.. right now shes probably in her school bus on her way to the Zoo with her school mates.. so while shes gone.. i hv started baking my first lapis legit for this week.. yesterday i was busy baking mac shells for a few orders.. two orders were nearly forgotten.. arghhh age is catching up..

Hubs is still in Singapore and will be flying off after lunch.. will send him off after Sonia is done with her field trip..

Anyway yesterday morning for whatever reason i woke up as early as 5am.. went to my kitchen and started to peel the skin of my almost expired bananas.. didnt take me long to decide which recipe to use as i had seen Izah bake these cuppies two days ago..

By 6am i was already getting ready and by 7am i was munching on these cuppies hehe (hmmm i always wonder where that 4kg comes from huhu) .. these cuppies have a texture of muffins.. not the denser type tho.. maybe if i were to bake it as cake.. it will hv a texture of a cake.. shrug.. i decided to whip up chocolate french buttercream and added melted valrhona buttons and knew by doing so.. my cuppies will instantly turn into something that hubs will like (as he is not a muffin type of guy)..

Ingredients
(A)
1 cup banana (240 g) - mashed
1 cup sugar - i used 180g
125g butter
1 tsp bicarbonate of soda
2 tbsp fresh milk

(B)
2 large eggs
1 1/2 cup self raising flour
1 tsp ovalet

Method
Cook ingredients (A) till caramelized and golden brown - set aside to cool
In another bowl.. whisk eggs and ovalet till fluffy.. add in banana caramel and continue to whisk till well incorporated..

Once done.. fold in sifted self raising flour and ur ready to scoop ur batter into cuppies
Bake cuppies for 20mins .. temp 175C

Recipe originally from: Kak Fida

Macaron Pyramid

Above are pics of my macs .. they look cute on macs pyramid! hehe

Ok peeps i better finish up layering my kek.. bef i go.. ty Sabariah for ordering macs and sorry to hv troubled u guys.. to my readers.. hv a good week peeps..

Hot Cross Sticky Buns

noreply@blogger.com (Rima) — Sun, 08 Apr 2012 23:45:00 +0000

Last wkend we were at Marketplace in Tanglin.. it was so crowded with expatriates that i decided not to stay long.. rows of all things related to Easter were gone! its like shopping for groceries during Eid lol.. the only thing that i managed to get for Sonia were peeps.. ya know marshmallows coated with sugar? i had wanted to prepare it myself but was too lazy to do it.. its cute its nice to look at but am not a big fan of marshmallows unlike hubs and Sonia.. oh .. oh.. if ur interested to do ur own peeps u can take a look at this video.. i find its useful if ur thinking of doing anything fun with ur kids..

So.. yesterday morning I managed to bake hubs these hot cross buns.. i didnt want to do the traditional thingy like last year.. i know he likes it like that but after i saw a pic of this hot cross buns in Karen's blog.. i was in awe.. her hot cross sticky buns looks so so awesomely delicious that i had to break the rule.. take a peep and u will agree with me! I decided to just stick to my instinct and bake it anyway.. the result? has a texture of cinnamon swirl.. top crunchy.. the combination of caramel and walnut somehow got me thinking of Garrets popcorns lol

Hot Cross Sticky Buns
(makes about 8 - 10 largish buns)

Ingredients
[Buns]
155ml warm milk
35g caster sugar
7g dried yeast (1 packet)
300g plain flour
1/2 tsp salt
3/4 tsps ground cinnamon
1/2 tsp all-spice
1/4 tsp ground nutmeg
30g butter, softened and chopped
1 egg, lightly beaten

[Filling]
30g butter, melted
60g brown sugar
1/2 Tbl ground cinnamon
Raisins or sultanas

[Topping]
180g brown sugar
45g butter, chopped
45ml golden syrup
1/2 Tbl water
pinch of sea salt
3/4 cups of pecans, roughly chopped - i used walnuts

Method
Whisk the warm milk, sugar and yeast together until sugar has dissolved. Cover and leave for about 10 minutes to froth up and bubble.

In a large mixing bowl, whisk together the flour, salt and spices. Rub the butter into the flour until it resembles rough breadcrumbs. Add the beaten egg and frothy milk/yeast mixture and mix until combined.

On a lightly floured surface knead dough until it is smooth, elastic and doesn’t stick to your hands or table (about 5 minutes if you’re a powerhouse or up to 10 minutes if you got weak ass arms like me).

Lightly grease another large bowl and plonk the dough in, turning to coat all sides with grease. Cover and leave in a warm draught-free place for 45 minutes or until it has doubled in size.

Preheat oven to 180°C.

For the filling, mix the brown sugar with the cinnamon until combined. To make the topping, melt all the ingredients except for the nuts in a pot over low heat, bring to a simmer then remove from heat.

Punch down the dough and turn out onto a lightly floured surface. Roll out the dough into a rectangular approx. 35 x 25cm (with the longest side facing you). Brush with melted butter and sprinkle the sugar cinnamon mix over the whole surface. Sprinkle raisins in a single layer leaving an inch border on the sides and at the top.

Starting with the side closest to you, roll up the dough as tightly as you can, pinch the ends to seal and place seam side down. Using your hands, mould out the rolled dough into an even log.

With a very sharp knife, cut into 8 slices of about 4-5cm thickness. Try not to ‘press’ down but use a light see-saw motion and let the knife do the work.

Pour the topping into a large greased or non-stick pyrex or baking dish (you could also use a large pie dish or about 2 x 20cm sandwich cake tins). If the caramel has hardened a bit, warm it back up over the stove.

Scatter the pecans over the caramel and place buns, cut side down. Make sure you fit them in together so that they’re just touching.

Place on a baking paper lined tray (caramel will bubble up and might spill over) and bake for about 20 minutes or until the buns are lightly golden and it sounds hollow when you tap it.

Remove from oven and rest for 5 minutes. Place a plate or serving dish on top then carefully invert onto the plate. Be careful of hot tins and molten caramel!

Serve warm and best eaten within a day or two.

Hubs loved it.. he said it tastes more like cinnamon swirl and he doesnt mind the walnut that i added to replace pecan nuts.. overall we love it! oh for ur info.. i used my BM to knead my dough.. ok i hv to go.. its gonna be another busy week for me.. hopefully i will find time to bake something bef hubs flies to Jakarta on Wed.. cheers!

Many faces of little Sonia... and Sentosa...

noreply@blogger.com (Rima) — Sat, 07 Apr 2012 15:05:00 +0000

Clap clap clap.. not one but two.. oh yeahhhhh... now lets see how much insurance is gonna cover bef i decide which body to get wooohoooooooooo chicken dance!! i feel sooooo alive!!

Oh how i miss these kinda shots!

She took one bite and thats it... papa had to finish em up errr.. shes super selective when it comes to dessert! - I see the similarity to hubs...

Can u see Sentosa island?? hahaha.. lap u long time!

I am on a diet.. muahahha sureeee!

She grows up too fast!! can u believe that my little girl has grown up in front of so many sisters and aunties - and also uncle (who sleeps in the kitchen while tumbuk sambal belacan hahaha) - thru this blog??

Was one tiring day for her... took her to her fav indoor playground and she came out of there looking like this.. all sweaty and tired...

... still no matter how tired she is... she never failed to say "Oh thank you mama.. i like it".. awwww

Have a good weekend everyone and happy baking!

Tish Boyle's Rich Marble Pound Cake

noreply@blogger.com (Rima) — Fri, 06 Apr 2012 10:45:00 +0000

Long easter break.. i like! every single year without fail hubs will tell me abt how he wud spend his easter hols in Adelaide.. went to some easter horse racing thingy in Oakbank where he lived.... sat and relaxed and had their meal on the grass.. something like that lol.. i told him.. oh easter break for us in Singapore is all abt going out to town and shop hahaha..

Anyway today the weather is simply gorgeous to ppl like us who hv no plan to do anything big.. just chill.. relax.. am thinking of baking hot cross buns this weekend.. a once a year thingy .. Sonia came back yesterday with a small bucket full of chocolate eggs.. she told me they had to run around their school compound looking for eggs.. :op

Sooo.. i baked my fav kinda cake simply bec i am a sucker for pound cake... when i saw Shirley bake Trish Boyle's marble pound cake while we were in KL.. my heart jumped.. i wished my oven and Mr Aid were with me right there and then lol.. couldnt wait and finally after a week.. i got to bake it.. am happy with the taste and texture of this pound cake.. the sugar was cut down fm 500g to 300g which i think is superb cos the last time i baked Tish Boyle's pound cake it was a little sweet.. her recipe is just so good and reliable!

Ingredients
342g Cake Flour
2tsp Baking powder
1/2 tsp Salt
500g Castor sugar, divided (Please reduce this to 300g- original recipe is too sweet)

20g Natural cocao powder (I used cocoa berry)
90ml Water

340g Unsalted butter

1.5 tsp Vanilla Extract - i used toffieco vanilla paste
5 large Eggs
120ml (1/2cup) Whole milk

Method :

1. Preheat oven to 325F/ 190C. Grease the inside of a 10' bundt pan and dust with flour. (i baked mine in 6" round pan and also in a loaf pan)

2. Sift Cake flour, baking powder and salt and set it aside.

3. In a mixing bowl fitted with a paddle attachment, cream butter at medium speed for 2 minutes until creamy.

4. Add sugar and continue to cream for 4 mins at medium to high speed.

5. Add vanilla extract. Add eggs one at a time and mix at medium speed until well mixed.

6. Add sifted flour mixture in 3 additions and alternating it with 2 additions of milk.

7. Mix cocoa powder with water in a small bowl. Add 3 cups of the batter to the cocoa mixture and stir until blended. (I added my pistachio paste here instead of the cocoa mixture)

8. Spoon 1/3 of plain batter into the prepared bundt pan and smooth it to an even layer. Spoon 1/3 of the chocolate (pistachio) mixture over the plain layer and smooth to even out. Repeat until all batter is used up finishing with the chocolate layer.

9. Bake at 190C for 60-75mins or until the skewer comes out clean.

I am gonna go n get ready.. hubs wants take me to look at some lens.. hmmm.. my thanks to Anastassia for ordering macs.. selamat bertunang dear.. to Suria who is fm KL.. ty for ordering lapis legit and also macs.. it was nice to see u in person .. hv a safe drive back home and see u in KL next month.. cheers!

"Ispahan" Rose Macaron

noreply@blogger.com (Rima) — Wed, 04 Apr 2012 23:45:00 +0000

Show has to go on no matter how busy we are... yesterday I started as early as 6am.. we were a little late and by the time I finally got to sip on my cuppa it was almost 9am.. knew that its gonna be one long day.. got home.. cooked and started preparing my french buttercream and lemon cream for my mac fillings..

Started baking lapis legit for an order right after Asar and by the time i was done.. it was almost 8pm.. midnight came and i had one more thing that needed doing.. pipe fillings for my macs.. cant wait for the long wkend!

So ok.. i hv been wanting to do Ispahan for the longest time.. i finally baked my mac shells on Tuesday when hubs gave me the big ridge mac sheets that he had ordered 3wks ago.. yayyyy my macs came out perfect.. am really really happy with my mastrad mac sheets!

You can use just abt any mac recipe that u feel comfy with.. am using french method simply bec it works well with me.. u can of cos use the recipe that i saw here.. to each his own..

Last evening:

Hubby: .... "Do you know where Ispahan is? ...its actually spelled with an "F"... Isfahan..." ...

"huh?"....

"..its not far from Tehran in Iran"...

"aaaahhhhh..."

..so that is where the name comes from... there is even a Ispahan Rose and they produce Rosewater there... so I guess that must have been Lenotre's inspiration for this macaron....(made popular by Pierre Herme)...

Ispahan
Rose Petal Cream

Italian Meringue:
125 grams egg whites
15 grams sugar
250 grams sugar
75 grams water

Boil the sugar and water to 245F, after syrup reaches 220 F start whipping the egg whites and sugar to soft peaks. At 245F pour the sugar syrup on the meringue and let it cool on 2nd speed. Once cool, reduce speed to 1st speed until use.

English cream
180 grams Milk
140 grams egg yolk
180 grams sugar

Boil the milk. Pour half of the milk into the egg yolks and sugar mixture, stir and add this mixture back into the remaining milk. Heat while continually stirring until the mixture can coat the back of the spoon. Cool the mixture in a mixer at high speed until it becomes light and airy.

To complete the rose petal cream:
900 grams butter
8 grams rose essence
56 grams rose syrup
500 grams English cream
350 grams Italian Meringue

Cream the butter. Add the English cream and the rose essence and syrup. Mix well before folding in the Italian Meringue.

To Assemble:
Lychees, raspberries, rose macaron biscuit, rose petal cream.

Cut up the lychees into small chunks and drain for 2 days otherwise your macaron biscuit will become too soggy.

.... and oh yes.. I decided to use my all time fav french buttercream recipe that i got fm Lenotre.. added a few drops of rose essence/ rosewater and thats it... i must admit that i hv never tasted anything like this bef.. u taste the rose french buttercream, lychee and raspberry in one bite and its simply gorgeous...

Ispahan Rose.. Pic courtesy of Tribe

Cookie Dough Cheesecake Bars

noreply@blogger.com (Rima) — Tue, 03 Apr 2012 14:50:00 +0000

Please bear with me.. for the next couple of weeks i will be taking pics of my bakes using instagram.. am sorry .. call me a sour grape but i am missing my camera big time .. da*n insurance!! grrr

We got home safely last Sunday.. on our way back home hubs took me to a bakery supply shop called Yummie in Bangi.. one an half hr later and RM400 poorer.. we quickly got back onto the highway only to find ourselves stuck in bad traffic.. it went all the way till JB checkpoint.. oh well.. u win some.. u loose some.. one good thing that came out of all that was hubs didnt get the chance to drive fast :op

So ok.. anyway last night out of the blue i felt like baking these cheesecake bars.. had bookmarked it a week ago and since then i hv been craving for it.. took out my cream cheese and after an hr or so.. hubs was already munching on it.. the aroma of this cheesecake is so so overwhelming that hubs managed to persuade me to slice it 10mins after its baked.. was it good?? oh my.. oh yah baby.. the slightly crunchy top of the warmish cookie dough was to die for! rich in taste and what cud be better then to hv the best of both worlds.. cookies and cheesecake... a perfect marriage made in heaven hehehe

INGREDIENTS
FOR THE CRUST
1 1/2 cups graham cracker crumbs i used digestive
5 tablespoons unsalted butter, melted

CHOCOLATE CHIP COOKIE DOUGH
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
1 cup chocolate chips

FOR THE CHEESECAKE FILLING
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

DIRECTIONS
1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

Before I go... many thanks to all the wishes... will try to reply to all emails as soon as possible yah.. . Also, all ordered mac sheets have been sent out today!

Source: My baking addiction
Adapted fm: The Essential Chocolate Chip Cookbook