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Monday, August 30, 2010

Lemon Slice.

I love surprises.

Sometimes you need to surprise yourself out of the blue. Do something you've always wanted to do. Do something spontaneous. Do it for yourself. Do it for others. Just do it.

Go rock climing. Go bungee jumping. Go sky diving. Go jump off a bridge. No, I'm kidding. Unless you want to. I know I would. And it doesn't have to be something adventurous. It can be anything. Go buy yourself an ice cream on a winter night. Go sip a cup of hot chocolate by yourself in a coffee shop and just watch the world go past. Go tell somebody you love them. Go buy roses for your loved one. Go talk to a stranger on the train. Because you never know, the thing that you do could be the turning point in your life.

So what are you waiting for?

Start by spicing up your life with a lemon slice.

Lemon Slice

Go get yourself two juicy lemons.

Lemon Slice

Take out your utensils. Yes, it's all about the love.

Lemon Slice

and a 30 x 20 cm slice pan.

Lemon Slice

Measure out the ingredients. I'm messy like that.

Lemon Slice

Be sure to grease and line slice pan with baking paper. It's a must

Lemon Slice

Cream butter, sugar, vanilla and flour until crumbly, then press mixture unto base of pan. Don't over-beat it or else it will become doughy and will be hard to spread. 

Lemon Slice

Bake for about 10 minutes, or until slightly brown.

Lemon Slice

Prepare to grate ze lemons.

Lemon Slice


Lemon Slice

Now, they're unclothed and naked. Shameless.

Lemon Slice

Slice 'em up and get ready for juicing.

Lemon Slice

Whisk the rest of the ingredients and quickly pour into the pan.

Once it's cooked and cooled, dust with icing sugar.

Lemon Slice

It's snowing.

Lemon Slice

Be quick...

Lemon Slice

before it's gone!

Lemon Slice

Lemon Slice.

125g unsalted butter, softened
1/4 cup caster sugar
1 tsp vanilla extract
1 1/3 cups plain flour, sifted
4 eggs
Extra 1 cup caster sugar
Extra 2 Tbsp plain flour
1/2 cup milk
Finely grated rind and juice of 2 lemons
Pure icing sugar, for dusting

1. Preheat oven to 180ÂșC. Line base and sides of a 30 x 20cm lamington tin with baking paper. Using an electric beater, cream butter, sugar and vanilla until light and creamy. Sift over flour and stir with a wooden spoon until combined. Press mixture into base and 2.5cm up sides of prepared tin. Bake for 10 minutes or until starting to brown around edges; let cool.

2. Put eggs, extra sugar and flour, milk, rind and juice in a bowl and whisk until well combined. Pour mixture over base. Bake for 35 - 40 minutes or until just set. Stand tin on a wire rack to cool. When cold, cut into squares and dust with icing sugar.

Lemon Slice

Monday, August 23, 2010

Jam Topped Cheesecake.

I'm a fan of the jam.

I love jam on toast.

Jam on croissants.

Jam on crepes and pancakes.

Jam on french bread.

Jam on crackers.

Traffic jam? Not so much.

Ever tried jam on a cheesecake?

Jam Topped Cheesecake

And the best thing is that it only has 5 ingredients.

How bout that. 

Jam Topped Cheesecake

You'll need a packet of Oreo biscuits. Two packs if you intend of making two. 

Jam Topped Cheesecake

Two slabs of Philadelphia cream cheese. 

Jam Topped Cheesecake

Your favourite jar of jam. Preferably St. Dalfour. 

Jam Topped Cheesecake

Half a can of Mr. Condensed Milk. Or what I used to call "Susu Tok", means Granpa's milk in Malay. 

Jam Topped Cheesecake

One lonely egg. 

Jam Topped Cheesecake

Crush up the Oreo biscuits and blend them in a blender or food processor. Whichever you have. 

Jam Topped Cheesecake

I'm still yet to buy myself a food processor. Anyone?

Jam Topped Cheesecake

Blend it until it feels like sand...but tastier.  

Jam Topped Cheesecake

Mix in the melted butter and combine. 

Jam Topped Cheesecake

Press cookie mixture onto the bottom of an ungreased 8" Springform pan. 

Jam Topped Cheesecake

Mix cream cheese, egg and milk in an electric beater and pour unto pan. 

Jam Topped Cheesecake

No need for a spatula here. Just give it a little jiggle. and bake. 

Jam Topped Cheesecake

Once cooled, bring on the jam. 

You can use Raspberry. Blueberry. Strawberry. Blackberry. Cherry. or Nutella. 

Even Marmalade, if you really must.

But please, not Vegemite

Oh God, no.

Jam Topped Cheesecake

Spread it generously on top. Yes, I made two.

Jam Topped Cheesecake

One for me, one for you. 
(Blueberries on right, raspberries on left)

Jam Topped Cheesecake

Every bite melts in your mouth, what's not to like?

Jam Topped Cheesecake
adapted by Fiesh Bahrudin

1 packet Oreo biscuits
3 tablespoons (45g) butter, melted.
2 packs Philadelphia cream cheese
1/2 can Condensed milk
1 egg
Your favourite St. Dalfour jam.

1. Preheat oven to 300F or 150C. 
2. Crush the biscuits until fine using either a dry blender or food processor. Pour into bowl.
3. Pour the melted butter onto the cookie crumbs and mix thoroughly. 
4. Press mixture onto the bottom of an ungreased 8" springform pan. 
5. Bake in the oven for 5 minutes.

6. Beat cream cheese using electric mixer on medium speed for a while, add egg, and beat until well blended.
7. Add in condensed milk and mix until smooth.
8. Pour over already baked crust.

9. Bake for 55 minutes or until center is almost set if using a dark nonstick springform pan.
10. Loosen cake from side of pan; cool before removing side of pan.
11. Spread jam on top of cheesecake, refrigerate overnight. Store leftover cheesecake in refrigerator.

Monday, August 16, 2010

Carrot Cake with Lemon Cream Cheese Icing.

When you're fasting, you feel like eating everything. That was how I felt when I was browsing through recipes. Oh my. Oh I want this now. Yum yum yum! What?! Why don't I have the ingredients to make this? Ugh, too lazy to cook. I just want to eat it. Right now. Oh...I miss Malaysia.  

You're so hungry, you could eat a whole cow. Okay, maybe not.

Mmm...beef. Beef curry. Stir fry beef. Schizuan Beef. Mongolian Beef. Lasagne. Spaghetti Bolognese. I could go on...and on. and on.

Unfortunately, the reality is that some people don't even have food on the table when it's time to break fast.

We should consider ourselves blessed. Very blessed indeed.

Blessed to have this Carrot Cake on our table.

Carrot Cake with Lemon Cream Cheese Icing

Don't like eating raw carrots? Give me five.

Carrot Cake with Lemon Cream Cheese Icing

Do what I do. Make a carrot cake.

Carrot Cake with Lemon Cream Cheese Icing

Carrot Cake with Lemon Cream Cheese Icing.
Adapted from The Australian Women's Weekly cookbooks.

Preparation time: 35 minutes
Baking time: 1 hour 15 minutes

You will need approximately 3 large carrots (540g) for this recipe. 
1 cup (250ml) vegetable oil
1 1/3 cup (250g) firmly packed brown sugar
3 eggs
3 cups firmly packed, coarsely grated carrots
1 cup (120g) coarsely chopped walnuts
2 1/2 cups (375g) self-raising flour
1/2 teaspoon bicarbonate soda
2 teaspoons mixed spice

1. Position oven shelves; preheat oven to moderate. Grease deep 22cm-round cake pan, line base and sides with baking paper. 

2. Beat oil, sugar and eggs in a small bowl with electric mixer until thick and creamy. 

3. Transfer mixture to large bowl; using wooden spoon, stir in carrots and nuts then sifted dry ingredients. Pour mixture into prepared pan.

4. Bake cake in moderate oven about 1 1/4 hours. Stand cake for 5 minutes than turn onto wire rack to cool. Allow at least 2 hours for cake to cool. 

5. Spread cold cake with lemon cream cheese frosting. 

Lemon Cream Cheese Frosting
By Love and Sugar

50g butter, softened
160g cream cheese, softened
1 1/2 teaspoon lemon juice
2 1/2 cups icing sugar mixture, sifted

Beat butter and cream cheese in an electric mixer for about 1 minute. Gradually beat in icing sugar in batches then lemon juice and mix until light and fluffy. Spread immediately.

Carrot Cake with Lemon Cream Cheese Icing

Top tips:
  • Cover cake loosely with foil during baking if it starts to overbrown.
  • Use a light blended vegetable oil, such as corn, safflower or canola.
  • Pecans can be substituted for walnuts.
  • Use commercially made cream cheese, such as full-fat Philadelphia.
  • Cake will keep up to 3 days if refridgerated in an airtight container. 
  • Frosted or unfrosted, the cake can be frozen for up to 3 months.

Carrot Cake with Lemon Cream Cheese Icing

Curious about why I'm fasting? It's the month of Ramadan.
What's Ramadan? Watch this short 3 minute video...

Ramadan Mubarak! Happy Ramadan!

Monday, August 9, 2010

Tiramisu Cupcakes.

Money can't buy happiness.

Friends disappoint you.

Boys make you cry.

The only thing you can depend on in this life (other than Allah), is your family.

Well, for me anyway.

They love you for who you are. They laugh at your silly jokes and tell you you're weird. They're always showering you with lots of hugs and kisses. They go out of their way to please you. They don't care about how much money they've spent on you, because every single cent is worth it. They tell you off if you've done something stupid. They give you constructive criticism even though you don't want to hear it despite you knowing that it's good for you. They give the best advice especially from a perspective you've never thought of before. And most importantly, they're always there for you. even if they are 3000miles away. 

My cousin came to visit us from overseas for a short while and brought along with her the best present I've ever received. 


One of them made me a Cupcake card and had everyone write a special message in it.

They know I'm a sucker for Cupcakes and anything associated with it.


I feel loved. I'm blessed for my family, alhamdulilah. Praise be to Allah.

So this is my present to you in return.

Tiramisu Cupcakes

Tiramisu Cupcakes
Makes approximately 12 cupcakes

1 1/2 cup self raising flour, sifted
3 eggs
125grams butter, softened
2/3 cup caster sugar
1 teaspoon Vanilla extract

Coffee Syrup
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1/4 cup sugar

Marscarpone Icing
250grams marscarpone cheese
1 cup thickened cream
1/2 cup caster sugar
1 tablespoon strong coffee (from the coffee syrup)

1. Preheat oven to 180C or 160C fan forced. Line a 12-hole cupcake tray with your fancy paper liners. 

2. Combine all the five ingredients in an electric mixer. Beat on slow to combine, then increase speed and mix for a good 3 minutes or until thicker and lighter in colour. Done. Seriously, it's that easy. This recipe is perfect for those on-the-go or when you have an order for 100 cupcakes.

3. Fill them in the cupcake liners until they are 3/4 full. Bake for 20 minutes or until golden.

Tiramisu Cupcakes

4. They should look like this. Use your fork and poke a few holes in each cupcake.

5. To make the coffee syrup, stir all ingredients together until dissolved. 

Tiramisu Cupcakes

5. Dip your pastry brush in the coffee syrup and brush the top of the cupcakes until well soaked.

Tiramisu Cupcakes

7. For the icing, beat the cream in an electric mixer until stiff. Make sure you don't overbeat it. Transfer into another container. Using the same bowl, beat marscarpone cheese until fluffy, add sugar and beat until smooth. Fold cream into cheese mixture. Pipe immediately onto cupcakes.

Tiramisu Cupcakes

8. Dust with cocoa powder. 

Tiramisu Cupcakes

9. Refrigerate the cupcakes until time to serve. Share with the family. Cupcakes can be refrigerated for up to three days. 

Enjoy. And don't forget to say "I love you". 

Tiramisu Cupcakes

Sunday, August 1, 2010

Toffee, apple and walnut loaf cake.

There are days when you just don't feel like eating chocolate.

Nothing rich.

Nothing fancy.

Nothing too sweet.

Just something simple. Perfect for a lazy Sunday afternoon. Something you can make over and over and over again and never be sick of it.

Something light, yet it still manages to melt in your mouth.

Something to fill your tummy when you can't be bothered making lunch.

Something fruity, something nutty, something buttery...all in one.

What you're looking for is this.

Toffee, apple & walnut loaf cake

Look at the ooey, gooey goodness.

Toffee, apple & walnut loaf cake

I was never a fan of apple cakes, until now.

Toffee, apple & walnut loaf cake

Toffee, apple & walnut loaf cake.
adapted from Australian Good Food June 2010
Serves: 10
Preparation Time: 15 minutes
Cooking Time: 1 hr 20 minutes

175 unsalted butter, softened
3/4 cup (165g) caster sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups (225g) self raising flour, sifted
1/2 tsp ground cinnamon
1/2 cup (150g) Greek-Style yoghurt
2 apples, peeled, cored & chopped. (I bought Granny Smiths)
1/2 cup (50g) walnuts, roughly chopped, plus 1 tbsp chopped walnuts extra.
50g packet soft chewy toffees (I bought Werther's Original Chewy Toffees.)
2 tbsp thickened cream

1. Preheat oven to 160C or 140C fan. Grease and line base and sides of a 21cm x 14cm loaf pan.

2. Using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cinnamon in a separate bowl. Alternately fold flour mixture and yoghurt into butter mixture. Fold through apple.

3. Spoon into prepared pan, smooth surface & scatter walnut along centre. Bake for 1 hr 20 mins - 1 hr 30 mins. Cool in pan.

4. Meanwhile, heat toffees and cream in a small saucepan on low, stirring constantly for 3 - 4 mins, until melted and smooth. Remove from heat and stand for 1 min. Remove cake from pan and slowly drizzle over toffee sauce. Immediately scatter over extra chopped walnuts.

Toffee, apple & walnut loaf cake

Stand for 10 minutes. Cut and serve. Or just cut and eat.

Toffee, apple & walnut loaf cake

Boy, was I glad I made this.