tag:blogger.com,1999:blog-90939873187914860612024-03-06T00:58:53.287+08:00 little daisy's world*Musings on food and life*little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.comBlogger278125tag:blogger.com,1999:blog-9093987318791486061.post-88650845707604677892014-04-18T10:44:00.000+08:002014-04-18T10:49:46.365+08:00All Roll Into OneSalam and good morning..<br />
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It seems that I keep forgetting that this place here existed. Shame on me. For a long while updates were slow and almost non-existent, but that doesn't mean the place is dead. I will put a refresher once in a while, when I have the whim that is..</div>
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Speaking of which, we had a wonderful time devouring this piece of cake. I made it for an anniversary/birthdays celebration. A wedding anniversary plus three birthdays all combined into one. It was well worth the effort. It was difficult to stop demolishing the whole cake in one sitting. The cake was THAT good. </div>
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I think it fits to call the cake; THE celebration cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqxy0K0iHujgXGH8B-0ENukfVPe0hFqX0fgCucCK_ywFL0phB8BYzlBrxMJ1nJGJNlFxEiFRpnO4nRmuaHHqm6jtaxXztozgCtGwWcX5JwrqKnfWO8dqvHzQ9p8SgWkFwmusok5_ZgK4v/s1600/CAM01227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqxy0K0iHujgXGH8B-0ENukfVPe0hFqX0fgCucCK_ywFL0phB8BYzlBrxMJ1nJGJNlFxEiFRpnO4nRmuaHHqm6jtaxXztozgCtGwWcX5JwrqKnfWO8dqvHzQ9p8SgWkFwmusok5_ZgK4v/s1600/CAM01227.jpg" height="293" width="400" /></a></div>
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The Celebration Cake a.k.a Black and White Cake</h3>
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Makes three or four layers of 7 inch round cake</div>
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<u>Vanilla cake:</u></div>
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1 cup cake flour</div>
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1 1/2 tsp baking soda</div>
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1/4 cup butter/margarine/vegetable shortening</div>
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1 cup caster sugar</div>
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1/4 cup corn oil</div>
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2 large eggs (separated)</div>
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1 1/2 Tbsp vanilla extract</div>
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1/2 cup buttermilk</div>
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<ol>
<li>Preheat oven to 160 deg Celsius</li>
<li>Grease and line with parchment paper, two (7 inch) round cake pans</li>
<li>Mix cake flour and baking soda, set aside</li>
<li>Take a large bowl: Cream together butter/margarine/vegetable shortening and sugar. Add in corn oil and mix until combine. Then add in yolks, one by one beating well after each addition</li>
<li>Add flour and buttermilk alternately into the cream mixture. Starting and ending with flour in three additions. Stir in vanilla</li>
<li>In a clean and grease-free bowl, beat egg whites to stiff peak</li>
<li>Fold the whites into the batter in three stages taking care not to deflate the volume until the batter is completely lightened</li>
<li>Divide the batter equally between pans to ensure even baking. Bake at the center of preheated oven for 25 minutes or until tester inserted comes out clean</li>
<li>Cool in pan for 10 minutes before turning on cooling rack to cool completely</li>
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<u>Chocolate cake:</u></div>
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1 1/8 cups all purpose flour</div>
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1 cup caster sugar</div>
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1/2 cup cocoa powder</div>
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1 tsp baking soda</div>
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1/4 tsp salt</div>
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1/2 Tbsp vanilla extract</div>
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1/3 cup corn oil</div>
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1 tsp white vinegar</div>
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1 cup cold water</div>
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<li>Preheat oven to 175 deg Celsius</li>
<li>Grease and line with parchment paper, two (7 inch) round cake pans</li>
<li>Combine all of dry ingredients in a large bowl, mix until combine</li>
<li>Add in the wet ingredients into the dry mix and stir well just until combined. Do not over mix</li>
<li>Pour equally between the two prepared pans. Bake at the center of preheated oven for 25 minutes or until tester inserted comes out clean</li>
<li>Cool in pans</li>
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<u>Filling/frosting:</u></div>
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2 cups cold whipping cream</div>
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16 oz cream cheese (softened to room temperature)</div>
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1 Tbsp lime juice</div>
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3/4 cup confectioners sugar</div>
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<li>Whip the cold whipping cream to stiff peaks, set aside in the fridge</li>
<li>Beat softened cream cheese with confectioners sugar until blended</li>
<li>Add lime juice, mix to combine</li>
<li>Fold in the whipped cream into the cream cheese mixture until completely lightened and combined</li>
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<u>Constructing the cake:</u></div>
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Cool cakes : 1 or 2 vanilla (I used only 1), 2 chocolate<br />
Prepared filling<br />
Cake plate</div>
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<li>Place one chocolate layer on the plate, slather the cream generously on top of it. Place the vanilla layer, repeat the process</li>
<li>If the cream becomes too soft and makes the cake slide, just place both in refrigerator for 15- 20 minutes then continue</li>
<li>Once all the layers been stacked, cover the whole cake with a thin coat before chilling the cake in the fridge for 30 minutes to set the cream. After that, coat the cake with another layer of cream and decorate as desired</li>
<li>Let the cake set totally for at least 4 hours in the fridge before cutting and serving</li>
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<br />little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-78961218892944224122014-01-21T20:41:00.000+08:002014-01-21T20:44:28.145+08:00First in 2014 : A Belated Birthday Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEixjkgPZXknS0-h9yb5HqPtWOG431OnWDgxqiNp9L6nIjClVBi-xKgaD7xgpQkn5bikD0iJqzznXkqZdrA2rFyxjvKMAi2NuFJa08mI1Bq4mWfltVCudigqTGK7YxUXmYXiJVmAylLGqX/s1600/IMG_2096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEixjkgPZXknS0-h9yb5HqPtWOG431OnWDgxqiNp9L6nIjClVBi-xKgaD7xgpQkn5bikD0iJqzznXkqZdrA2rFyxjvKMAi2NuFJa08mI1Bq4mWfltVCudigqTGK7YxUXmYXiJVmAylLGqX/s1600/IMG_2096.JPG" height="400" width="300" /></a></div>
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Specially for my sister.</div>
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Her birthday was on the second week of 2014, but we had to held off the cake until few days later when my sister got home from college. She likes soft fluffy cake and I like to make something other than chocolate as focal point so I settled on this. </div>
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It was safe to say that she loved it! If you have the same taste as her, THIS is definitely the cake. Soft, fluffy cake filled with delightfully tangy cream cheese filling. For appearance sake, a little chocolate dust to complete the picture. </div>
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Luscious Strawberry Cake</h3>
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Makes two layers of 7 inch round cake</div>
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<u>The cake:</u></div>
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1 cup cake flour</div>
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1 1/2 tsp baking soda</div>
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1/4 cup butter/vegetable shortening/margarine</div>
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1 cup caster sugar</div>
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1/4 cup corn oil</div>
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2 large eggs (separated)</div>
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1/2 Tbsp vanilla extract</div>
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1 Tbsp strawberry emulco</div>
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1/2 cup buttermilk</div>
<ol>
<li>Preheat oven to 160 deg Celsius</li>
<li style="text-align: justify;">Grease and line bottom of 2 <i>(7 inch)</i> round pans with parchment papers</li>
<li style="text-align: justify;">Mix cake flour and baking soda in a bowl. Set aside</li>
<li style="text-align: justify;">In a large bowl : Cream together shortening/butter/margarine + sugar. Then add in oil and mix till blended well. Add in the yolks one by one and beat well until combined</li>
<li style="text-align: justify;">Alternately adding flour and buttermilk into the creamed mixture. Start and end with flour in three additions. Stir in vanilla and strawberry emulco. Mix until combined</li>
<li style="text-align: justify;">In separate bowl : Beat egg whites till stiff peak forms</li>
<li style="text-align: justify;">Fold into the batter in three stages taking care not to deflate the whites until the batter is completely lightened</li>
<li style="text-align: justify;">Divide the batter into prepare pans and bake in preheated oven for 25 minutes or until tester inserted comes out clean</li>
<li style="text-align: justify;">Cool in pan for 10 minutes before turning on to cooling rack and remove the parchment to cool properly</li>
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<u>Filling:</u></div>
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2 cups whipping cream</div>
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8 oz cream cheese (room temperature)</div>
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1/8 cup yogurt (room temperature)</div>
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1 cup confectioners sugar</div>
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In a clean bowl, beat whipping cream to stiff peak. Set aside. In another bowl, beat cream cheese until fluffy then stir in yogurt. Add confectioners sugar. Beat until fluffy. Fold in the whipped cream into the cream cheese mixture. Cover and store in the fridge so we can start on the cake.<br />
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<u>Constructing the cake:</u></div>
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Baked cakes</div>
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1/2 cup fruit juice (orange/mango/strawberry/pineapple/etc.)</div>
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Cream cheese filling</div>
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Dark chocolate shavings and chocolate sprinkles for finishing touch</div>
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<li>Place one cake layer on serving plate, brush with fruit juice until the top part is soaking wet. Cover generously with cream cheese filling and smooth over with spatula. Cover with another layer, brush top with remaining juice. Apply thin layer of cream all over the cake for a crumb coat, refrigerate for 10 minutes</li>
<li>Take out the cake from fridge and finish dressing the cake </li>
<li>Place the cake in fridge to set for at least 4 hours before serving</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHXjnxQr3xcBZ9Q1_-aPMoos_8YLBpZukUb_9AT3tWF8TSP1Xy6aBOixRnc5YT_F-2x95PjW0jld9kdzZXuWo7RovYUJtM_XptMN6d0gmD7MyowBUNCEJXeuNhqMNZmjPiGiCG7POj5SW/s1600/IMG_2094.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHXjnxQr3xcBZ9Q1_-aPMoos_8YLBpZukUb_9AT3tWF8TSP1Xy6aBOixRnc5YT_F-2x95PjW0jld9kdzZXuWo7RovYUJtM_XptMN6d0gmD7MyowBUNCEJXeuNhqMNZmjPiGiCG7POj5SW/s1600/IMG_2094.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Have your cake and eat it too! </td></tr>
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little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-63493563819402036792013-11-05T17:39:00.002+08:002013-11-05T17:39:42.219+08:00One to Indulge In : Tiramisu Layer Cake<div>
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Whose in for dessert put your hands up!!</div>
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I've made an easy version before <a href="http://littledaisyworld.blogspot.com/2012/02/never-enough-dessert-confession.html" target="_blank">here</a> and we fought over the last piece! It was so... good. And after I had enough teaser from the pictures posted over the web, I thought it's time I make the layer cake version.<br />
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So here it is, The Very Delectable Tiramisu Layer Cake. A confection of tender layer cakes soaked with coffee, smothered with fluffy whipped cream cheese, dusted with cocoa powder and generous shavings of dark chocolate.<br />
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Tiramisu Layer Cake</h3>
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Makes 7 inch (4 layers) cake</div>
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<u>Filling:</u></div>
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2 cups whipping cream</div>
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8 oz cream cheese (room temperature)</div>
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1/3 cup yogurt (room temperature)</div>
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1 cup confectioners sugar</div>
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In a clean bowl, beat whipping cream to stiff peak. Set aside. In another bowl, beat cream cheese until fluffy then stir in yogurt. Add confectioners sugar. Beat until fluffy. Fold in the whipped cream into the cream cheese mixture. Cover and store in the fridge so we can start on the cake.</div>
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<u>Cake:</u></div>
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2 cups cake flour</div>
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1 1/2 tsp baking soda</div>
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1/2 cup shortening</div>
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2 cups caster sugar</div>
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1/2 cup corn oil</div>
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4 egg yolks</div>
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1 cup buttermilk</div>
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2 1/2 Tbsp vanilla</div>
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4 egg whites</div>
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<ol>
<li>Preheat oven to 160 deg Celsius</li>
<li>Grease and line bottom of 4 <i>(7 inch)</i> round pans with parchment papers</li>
<li>Mix cake flour and baking soda in a bowl. Set aside</li>
<li>In a large bowl : Cream together shortening + sugar. Then add in oil and mix till blended well. Add in the yolks one by one and beat well until combined</li>
<li>Alternately adding flour and buttermilk into the creamed mixture. Start and end with flour in three additions. Stir in vanilla</li>
<li>In separate bowl : Beat egg whites till stiff peak forms</li>
<li>Fold into the batter in three stages taking care not to deflate the whites until the batter is completely lightened</li>
<li>Divide the batter into prepare pans and bake in preheated oven for 25 minutes or until tester inserted comes out clean</li>
<li>Cool in pan for 10 minutes before turning on to cooling rack and remove the parchment to cool properly</li>
</ol>
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<u>Constructing the cake:</u></div>
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3 layers of cake <i>(I freeze the last one, but there's no harm if you use all four layers</i>)</div>
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1 cup unsweetened coffee/espresso for soaking</div>
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Cream cheese filling</div>
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Cocoa powder for dusting</div>
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Dark chocolate shavings for finishing touch</div>
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<ol>
<li>Place one cake layer on serving plate, brush with coffee until the top part is soaking wet. Cover with generous spoonfuls of cream cheese filling and smooth over with spatula. Dust with cocoa powder. Cover with another layer and repeat the steps until all layers has been used. </li>
<li>The uppermost layer must be soak too. Slather with cream cheese, dust with cocoa powder and topped with chocolate shavings. </li>
<li>Place the cake in fridge to set for at least 4 hours before serving</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkh4hcMu12xW6yLJPBE5za8LQSrKmpbdmWSXtvVN08F_M-kxmfuFRn-L1zS87cu8Vhx18dIOi7CSCJn7yWldmemZzQcycPKslMkcf6NAzxbCBeAMKHGtYuSyF7HhOnbU9nobHMB8XMm3p/s1600/IMG_2054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkh4hcMu12xW6yLJPBE5za8LQSrKmpbdmWSXtvVN08F_M-kxmfuFRn-L1zS87cu8Vhx18dIOi7CSCJn7yWldmemZzQcycPKslMkcf6NAzxbCBeAMKHGtYuSyF7HhOnbU9nobHMB8XMm3p/s400/IMG_2054.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I had to stick a skewer in the middle of the cake so the layers don't slide. The cream was quite soft </td></tr>
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<br />little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-12285888261074361382013-10-24T11:21:00.001+08:002013-10-24T11:23:02.422+08:00A Need to Celebrate : Choconana Cake Alright. I hope this gets to you my friends. Though I've been away too long, I pray that someone still remember that this little page exists. And to those visited even once in awhile, thank you so much! Taking a little time away from something constant could do you some good. It will refresh you somehow. <br />
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To commemorate that I am back online, how about we celebrate it with some cakes?<br />
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I made this delicate chocolate cake in early October when I craved some chocolate cake but wanted to veer from my go-to recipe of moist chocolate cake. This time, I'm gonna do a soft, fluffy cake. Something light in texture.<br />
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<span style="text-align: start;">After a little bit of research a.k.a googling, I set my cap on </span><a href="http://www.hummingbirdhigh.com/2013/01/the-brown-betty-bakerys-chocolate-sour.html" target="_blank">THIS</a><span style="text-align: start;"> particular recipe. The cake itself was so soft, light and crumbly, albeit a little bit dry by itself. No harm there, of course. I was planning to sandwich the layers with <b><a href="http://www.joyofbaking.com/WhippedCreamFrosting.html" target="_blank">chocolate whipped cream</a></b> and sliced bananas. For the finishing touch, I pour <b><a href="http://www.marthastewart.com/332875/chocolate-ganache-glaze" target="_blank">chocolate ganache glaze</a></b> on top. </span></div>
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The original recipe yield a two layers 9 inch cake make me decided to halve the recipe to be baked in two 7 inch round pans for 23 minutes. And because I don't have sour cream on hand, I substitute it with plain yogurt. Other than that, all the ingredients were as stated. </div>
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Only one word to describe this. </div>
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Perfection.</div>
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Until then. ^_^</div>
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<br />little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-81577165778969104962013-05-15T18:33:00.002+08:002013-11-29T10:59:13.364+08:00For Dad<br />
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Cake adapted from <a href="http://cakejournal.com/recipes/chocolate-oreo-cake-with-fresh-strawberries/" target="_blank">Cake Jurnal</a>little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com1tag:blogger.com,1999:blog-9093987318791486061.post-83209324447176491922013-04-12T12:25:00.004+08:002013-04-19T17:14:57.417+08:00What's Inside That Counts : Neapolitan Birthday Cake<div style="text-align: justify;">
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Salam folks! First and foremost, I want to shout out again to my sis; <b>Happy birthday girl! </b>Yes, that was her birthday cake. I kinda impressed myself with the outcome. To tell the truth, I was a little disappointed when it first came out of oven. I thought it will puff up more (it only came out at one inch high) since I wanted to do a layer cake for my sister. But, I'm really not good at dividing a cake.</div>
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Still. <b>I. Want. Layers.</b></div>
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So, I cut the cake into two so we can have two semicircular cake halves! Oh yeah, I did patted myself on the back. Now we were good to go. The cake was tasty, not too dense though it looks like it. It was moist and the flavors came through wonderfully. I used whipped cream to fill and coating the cake with. The subtle sweetness of whipped cream was enough to enhance the cake without overshadow it. </div>
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Since it was a birthday cake, why not add a little flair to it. So I stuck rolled wafer sticks around the circular side and crumble some on top. Not so fancy really, but the humble look works in showcasing the lovely colors inside!</div>
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<tr><td class="tr-caption" style="text-align: center;">Ta-da! Pardon the messiness...</td></tr>
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<span style="font-size: large;">Neapolitan Birthday Cake</span></h3>
<span style="font-size: x-small;">Makes one 8 inch round cake</span><br />
<span style="font-size: x-small;">Adapted from <a href="http://www.cookiemadness.net/2010/04/yellow-cake-with-chocolate-frosting-carole-walter-inspired/" target="_blank">cookiemadness</a> and <a href="http://allrecipes.com/recipe/neapolitan-bundt-cake/" target="_blank">allrecipes</a></span><br />
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1 1/2 cups cake flour</div>
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1/2 tsp baking powder</div>
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1/4 tsp salt</div>
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1/2 cup corn oil</div>
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1 cup superfine sugar</div>
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1 large egg + 1 large egg white</div>
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3/4 tsp vanilla</div>
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1/2 cup milk</div>
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1 tsp strawberry emulco <i>(or just 1/2 tsp as the strawberry flavor kind of overpowering the chocolate and vanilla)</i></div>
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1/8 cup chocolate syrup + 2 tsp cocoa powder <i>(mix thoroughly to become a smooth paste)</i></div>
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2 cups whipping cream <i>(I used non-dairy)</i></div>
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<li style="text-align: justify;">Preheat oven to <b>175 C (350 F)</b>. Grease and line with baking paper the bottom of 8-inch (20 cm) round pan</li>
<li style="text-align: justify;">Mix and whisk together flour + baking powder + salt</li>
<li style="text-align: justify;">In another mixing bowl, combine oil + sugar with mixer until the sugar almost dissolve in the oil. Add eggs and vanilla one at a time beating well after each addition. Increase speed to medium high and beat until pale and glossy</li>
<li style="text-align: justify;">Reduce speed to low : Add flour alternating with milk in three addition (flour-milk-flour-milk-flour)</li>
<li style="text-align: justify;">Beat on high for 2 minutes, then stop</li>
<li style="text-align: justify;">Divide batter into 3 small bowls. Add strawberry emulco in one bowl and chocolate paste in another. Mix until fully combine</li>
<li style="text-align: justify;">Pour the chocolate batter first into prepared pan. Then spoon in or slowly pour the plain batter at the middle of chocolate batter. The same with strawberry batter, start at the middle of plain batter</li>
<li style="text-align: justify;">Bake in preheated 175 C oven for <b>30 - 35 minutes</b>. Tester should comes out clean and the cake only shrinks away from pan after taken out from oven</li>
<li style="text-align: justify;">Cool in pan for 10 minutes, then turn out to cool completely on wire rack</li>
<li style="text-align: justify;"><b>To assemble : </b>Cut the cake vertically<i> (or if you can halve it horizontally even better)</i> at the middle, set aside. Whip the cream on high speed until stiff peak forms. Slap some cream on a cake plate, put half a cake on it. Put some more cream on the cake and smooth it out with a spatula. Stack the other half on top and cover the whole cake with remaining cream. Decorate with wafer sticks or other sprinkles you might fancy. </li>
<li style="text-align: justify;">Refrigerate for at least 1 hour to set the cream before serving.</li>
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<b><u>Notes:</u></b></div>
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<i><b>*</b> Pretty sure a <b>6-inch</b> pan will make a smaller but higher cake that could be easily cut horizontally. Should invest in that one </i></div>
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<i><b>** </b>Adding another <b>egg white</b> might add some more fluffiness to the cake</i></div>
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little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com2tag:blogger.com,1999:blog-9093987318791486061.post-72840702775422499392013-03-03T23:57:00.003+08:002013-03-04T09:00:40.487+08:00How to Surprise A Loved One<div style="text-align: justify;">
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If you never do this in your life, you might want to give it a try. Trust me, if the person is someone who loves surprises (the good ones of course!), they'll love this. Here's the step-by-step to follow as a guide. You might want to change accordingly to suit your style... ^_^</div>
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<li>Call the person and tell them you'll drop by the house in a few minutes </li>
<li>Be fashionably late; they'll be expecting you. (Or they might stew in anger. Depends on how well they love YOU)</li>
<li>Let them wonder where you are and impatiently calling you back. (Either they're tired of waiting or can't wait to see you...)</li>
<li>Finally arrive at their place. Bearing GIFTS, A GOOD OLD FRIEND and sweet heaven, a CAKE! (Only applicable to those who love them. Change to suit their taste)</li>
<li>Yeap. That's about it. You'll get to see their surprised, unbelievable, joyful reaction over these simple gestures. (Quite priceless actually)</li>
<li>Take a few pictures afterwards, hugs and kisses then make your exit gracefully...</li>
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With these few steps, you are giving them another good memory to tuck in their mind for the rest of their life!</div>
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<b><i>Notes:</i></b></div>
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<i>Thanks A and H (their own bake and deliver blog; <a href="http://kekcawanmanis.blogspot.com/" target="_blank"><b>Manis</b></a><b> </b>rocks!) for the cake, we devoured the cake a day early. Can't wait until today! The last two pieces goes to my dad and lil brother. I can confidently say that the cake was a success...</i></div>
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<tr><td class="tr-caption" style="text-align: center;">3 layer cake; a moist red velvet cake sandwiched between two layers of dark chocolate cakes.<br />
Filled in between with cream cheese butter cream and frosted with creamy chocolate frosting. Dem delicious!</td></tr>
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little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com2tag:blogger.com,1999:blog-9093987318791486061.post-34477169467866846262013-02-16T10:45:00.000+08:002013-02-16T10:46:12.327+08:00Tea Time : Malaysian Way<div style="text-align: justify;">
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Seems like steamed food will be a frequent feature in this blog. Why, we had this hankering for traditional desserts more often nowadays! So brace yourself with another yummy delights... </div>
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Old time <i>apam beras </i>has been one of many popular breakfast or tea time delicacies in Malaysia. It comes in variety of colors though the traditional colors usually in white (natural), pink or yellow. But my sisters were being creative with their coloring so we had that lovely baby blue, light green, soft pink and lavender color for the<i> apams</i>!</div>
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The sweet<i> kuih </i>were steamed in a steamer for 15 minutes over high heat to achieve that blossomed flower look. Since we do not have the <i>kuih lompang</i> mould that was usually used when making this springy sweetness, the girls used mini muffin pan lined with small paper cups. Filling the cups almost full gave more substantial result in the appearance department. I must admit that using paper cups were quite challenging to peel it of. The small tin moulds is more preferable, but you'll just make do with whatever you have on hand.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaqSSHXLJDEq8iU_6O-Duv_43XPI0R5m_2xtnKuxOCXMcfKJ5QOPkOv0UQzjy8FPy771XF6-pa5OgteLF1UB1RK9msADe3PX6BabFRkZ-CcJk-IRIjAJQh9iVVLltX-Kg3X-OgyGYbn4/s1600/IMG_1868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaqSSHXLJDEq8iU_6O-Duv_43XPI0R5m_2xtnKuxOCXMcfKJ5QOPkOv0UQzjy8FPy771XF6-pa5OgteLF1UB1RK9msADe3PX6BabFRkZ-CcJk-IRIjAJQh9iVVLltX-Kg3X-OgyGYbn4/s640/IMG_1868.JPG" width="640" /></a></div>
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Bottom line, the instructions provided by Ros at <a href="http://jintanmanis.com/kuihmuih/118-apamtepungberas" target="_blank">JintanManis</a> was pretty easy to follow and we are looking forward to try more recipes from her large archives. </div>
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<h3>
Rice Flour Apam</h3>
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<span style="font-weight: normal;"><span style="font-size: x-small; text-align: justify;">Recipe from </span><a href="http://jintanmanis.com/kuihmuih/118-apamtepungberas" style="font-size: small; text-align: justify;" target="_blank">JintanManis</a><span style="font-size: x-small; text-align: justify;"> from </span><a href="http://watiermanlife.blogspot.com/2010/02/apam-tepung-beras.html" style="font-size: small; text-align: justify;" target="_blank">Watiermanlife </a></span></h3>
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1 cup cooked rice</div>
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2 cups rice flour</div>
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1 cup granulated sugar</div>
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1 1/4 cups water</div>
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1 teaspoon instant yeast</div>
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1 small packet of Eno (natural flavor)</div>
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<li>In food processor/blender : <b>Blend cooked rice + water</b> until smooth then add in <b>sugar + flour + yeast</b>. Process again till everything is mixed and smooth. Pour in a large covered container and let the mixture ferment for 3 to 4 hours<i> (the fermented mixture will be frothy and bubbly)</i></li>
<li>Once the fermentation done, <b>stir in</b> one small packet of <b>Eno</b>. Stir until fully combine. At this stage, you can divide the batter into a few bowls if you want to add different coloring to it. <i>(A small drop goes a long way! So test with only a pin drop of color first. You don't want your apam to look like the picture below! That was my mistake from our first batch! Overtly pink!!!)</i></li>
<li>Preheat steamer over high heat. Lightly oil moulds if using or line mini muffin pan with paper cups. Fill until almost full. Carefully place the moulds/pan in steamer and steam over high heat for 15 to 20 minutes</li>
<li>Once cooked, unmould promptly to prevent sticking. Rolled the warm <i>apam</i> in grated coconut that has been added a little bit of salt and steamed </li>
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Combination of sweet and salty plus the springy texture of the apam itself is what makes it stands on itself. Have it with tea, and enjoy the rest of your day... ^_^<br />
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<tr><td class="tr-caption" style="text-align: center;">Pink madness!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The best way to serve : roll in freshly grated coconut</td></tr>
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little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-39743159462913208222013-02-12T11:32:00.000+08:002013-02-18T10:10:06.494+08:00Must Have Second <div style="text-align: justify;">
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The holiday was the only time family got together. And it is only fitting to have a special dish cooked during the days. In our house, one menu that always fits the bill is the <b><i><a href="http://littledaisyworld.blogspot.com/2012/05/from-middle-east-with-love.html" target="_blank"><span style="color: #e06666;">Arab Rice a.k.a Nasi Maqlubah</span></a></i></b>. </div>
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It is a one pot meal or rice dish that serves with a side of refreshing salsa. </div>
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Rice, meat and vegetables mix with savory herbs completing the <i>comfort food</i> description for our family. It's the fragrant smell of the dish that always remind us of home.<br />
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As expected, we'll have it again a few days back. I haven't got the chance to take a picture the dish before. The key was to planned it forward. Took a lot of them before we start eating!!! ^_^ </div>
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Here is <a href="http://littledaisyworld.blogspot.com/2012/05/from-middle-east-with-love.html" target="_blank"><span style="color: #e06666;">the recipe</span></a>. Enjoy!</div>
little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-26411267828778885062013-02-06T12:16:00.000+08:002013-02-06T12:16:56.784+08:00Evergreen Desserts<br />
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<tr><td class="tr-caption" style="text-align: center;">Traditional Kuih Seri Muka </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Classic Vanilla Cupcake with Chocolate Frosting</td></tr>
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little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-11118342843787938182013-02-05T08:30:00.000+08:002013-02-18T10:31:47.289+08:00Pretty Hard to Mess With<div style="text-align: justify;">
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Do you have any idea how good it is to eat a piece of freshly baked bread? </div>
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I'm pretty sure you know this. But in case you don't, let me tell you. </div>
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It's good. It's EASY and very satisfying. I know it is. Now my sister knew too. She got me to teach her late one evening. So we got down to business. Step by step, I let her do it all herself. The measuring and everything. Getting all the ingredients ready before you start is the key to success. Besides reducing the risk of forgetting to add an ingredient, it also helps you organised. </div>
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This recipe should be fool proof. If I haven't fell in love with it already, I'll do so now. The sweetness is just right. The chewiness is just right. As corny as it may sound, this is THE BREAD. Yeah, okay. <i>That statement is open for debate.</i><br />
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My sister has been making the bread in the house nowadays. It's a pretty telling sign that making bread is not such a chore. You'll come to love it. It's kind of therapeutic thing they said. -I'm guessing the kneading part!- </div>
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<b>Sweet Bread Dough</b></h3>
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1 cup water</div>
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2 1/2 tsp instant yeast + 1 tsp sugar</div>
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1/4 cup sugar</div>
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1/4 cup corn/olive oil</div>
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2 tsp salt </div>
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3 cups all purpose flour <i>+ a bit more for kneading</i></div>
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<li style="text-align: justify;">In a large bowl : Pour in water + yeast + 1 teaspoon sugar. Let it bloom - it should look frothy</li>
<li style="text-align: justify;">Once the yeast ready, stir in sugar + oil + salt + flour, one cup at a time. </li>
<li style="text-align: justify;">Work the dough till it cleanse the bowl but feels slightly sticky. Sprinkle some flour all over the dough and start kneading it. It should become elastic and smooth after kneading about 10 - 20 minutes. <i><div style="display: inline !important;">
Always go by the feel. When press with fingertips and the dough immediately return to it's original state, that's a sign to stop kneading. </div>
</i><i>Only sprinkle more flour if it too sticky. We don't want a hard and tough bread</i></li>
<li style="text-align: justify;">Lightly oil the bowl and all over the dough. Cover with a clean damp cloth or cling wrap. Let rise for 1 hour or until double in volume. <i>Depends on the weather, sometimes longer. Could be 2 hours if it cold outside</i></li>
<li style="text-align: justify;">After the first rising, punch out the air inside dough. Lightly knead a few times and let rest for 15 minutes before shaping into buns or rolls. <i>At this time, the dough can be refrigerate in an airtight container if not using immediately. Just let the cold dough sit out for 1 hour at room temperature before using</i></li>
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The dough can be use to make rolls, two loaves or what we always made at home : <b>fruity flat bread</b>. </div>
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<li style="text-align: justify;">Divide dough into two equal size. Flatten one part of the dough into rectangle and sprinkle 1/2 cup of mixed dried fruits <i>- we love raisins and dried cranberries! -</i> Fold dough to encased the fruits between it. Sprinkle with 1 tablespoon granulated sugar on top. <i>This will gives the bread slightly crunchy crust and sparkle!</i> Then, using lightly oiled hand flatten the folded dough until the thickness resembles pizza crust. <i>Make sure the fruits didn't break out of the top part or else it'll burn during baking</i></li>
<li style="text-align: justify;">Transfer to greased baking pan, or you can just make the flat bread in the pan. Only grease the pan liberally first so the dough won't stick to it. Let rise again for 20 minutes. </li>
<li style="text-align: justify;">Right before baking, make several indentation on top. Bake in preheated oven, <b>230 Celsius for 12 - 15 minutes or until golden brown</b></li>
<li style="text-align: justify;">Once out of oven, immediately transfer the bread onto cooling rack. Cut into 1 inch pieces as a snack food!</li>
<li style="text-align: justify;">You can do the same thing for the other half of dough. Or save it again for later...</li>
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<b>Notes: </b></div>
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<li><i>I'm going to use this dough as a pizza crust. Maybe add some herbs during the mixing process. Might be interesting to play with... ^_^ </i></li>
<li><i>Check out more breads right over at <a href="http://www.wildyeastblog.com/category/yeastspotting/" target="_blank"><span style="color: #e06666;">YeastSpotting</span></a></i></li>
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<br />little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-73683709885717269832013-02-04T10:01:00.001+08:002013-02-04T10:09:15.172+08:00Latest Obsession<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAlDohuzVIVDtj3ADGdA-Vi8xLc8zF1CJAfio7x0xUPzfoU4CE7eLsDpIwWKW2TdxCg42eQVT_26KspHPn3ZDDzcDf5gCLfYlyWj8VPNy_5XrtVl_ugmKMq8L9UpgRcdbfy4gT_OUOyA/s1600/IMG_0109.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAlDohuzVIVDtj3ADGdA-Vi8xLc8zF1CJAfio7x0xUPzfoU4CE7eLsDpIwWKW2TdxCg42eQVT_26KspHPn3ZDDzcDf5gCLfYlyWj8VPNy_5XrtVl_ugmKMq8L9UpgRcdbfy4gT_OUOyA/s320/IMG_0109.JPG" width="240" /></a>Alhamdulillah, it's been awhile since the last post. Hope everything goes well for all of you out there.I wasn't away or anything. Just lagging behind... So today I've manage to gather up my thoughts and putting it into words. </div>
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Believe it or not, this is the topic that came to me in 2013... Read on people!<br />
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Everyone have their obsession. Sometimes it stays. Sometimes it is just linger for only a short time. No need to guess what I'm going to write about, obviously it's about the OBSESSION. Lately my sister has been into folding papers - a lot of it! - yeah, you guess it. The origami. You'll never caught me folding a tiny piece of paper into a tinier piece! I can never be that patient. Oh I'm able to fold a paper plane, but that's just about it. Never a rose, or lily or animals.</div>
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Shall I reveal her collection so far?</div>
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Okay, here goes...</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjztXk3hx_kBdsjm2Q7r4DRB51B1uRj81goKgMWMb4og-lvjaqDglmeymwrEeq3374rOkSuhfr-0pKdliJv-OtnS_HY5fzzYbuLwWF8Pk8nU2vwZcVnYT9u_joWpDCHQGOwpCtFc4y-xo/s1600/IMG_1827.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjztXk3hx_kBdsjm2Q7r4DRB51B1uRj81goKgMWMb4og-lvjaqDglmeymwrEeq3374rOkSuhfr-0pKdliJv-OtnS_HY5fzzYbuLwWF8Pk8nU2vwZcVnYT9u_joWpDCHQGOwpCtFc4y-xo/s400/IMG_1827.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love these colorful lilies</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZvFTnq3RIK9t6lKt9D8n19fX3arsh2T9PIFQZKCtijDykeLZ8f0B7Ugo-Co_7IAAsOXDUkusJSNgxapkmzlxWYF3b2jaoN8Y6A2L706de8BwEmXvj9dz143A8Ghezm4gClyz_Xj1XN0/s1600/IMG_1810.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZvFTnq3RIK9t6lKt9D8n19fX3arsh2T9PIFQZKCtijDykeLZ8f0B7Ugo-Co_7IAAsOXDUkusJSNgxapkmzlxWYF3b2jaoN8Y6A2L706de8BwEmXvj9dz143A8Ghezm4gClyz_Xj1XN0/s400/IMG_1810.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That white thing is a swan. Yeah you'll never guess from this angle</td></tr>
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You see, she's up to a new thing now. That was a LOT of folding! She's still doing it now. Let's hope we can see the finish stuff anytime soon... ^_^ </div>
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So what's your obsession?</div>
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little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-54935489377774188412012-12-04T11:58:00.002+08:002012-12-04T11:58:36.950+08:00Kitchen Invaders 7: Going Traditional <div style="text-align: justify;">
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Morning folks!</div>
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School holiday already started and no doubt about it for those who didn't know. The level of cheeriness that has increased splendidly was a dead give away. What else could kids do to embrace their short lived and fleeting freedom from school works except running around shouting their joy right? <i>Was it not how I acted once? </i></div>
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Let just say that I kinda miss my childhood and what I used to eat back <i><a href="http://littledaisyworld.blogspot.com/2011/01/down-on-memory-lane-banana-sweet.html" target="_blank">then</a>. </i>To rectify the problem, all I need to do was asking the right person to fulfill simple request on short notice. Who else if not my <i>dear</i> sister! So, after a couple of hours here it is... The perfect, peel-off layers of<b><i> kuih lapis</i></b>! </div>
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Yeah, you read that right. In my book, kuih lapis is not perfect unless the layers could be peeled off one by one. And guess what? That's how we ate it for tea. Sticky fingers and all, but that was the true joy. Say, who want a piece?</div>
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<span style="font-size: large;"><b>Kuih Lapis </b></span><br />
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Makes one (7 x 3.5 x 2.5) inch cake</div>
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Original recipe from K.An's at <a href="http://www.myresipi.com/top/detail/10487" target="_blank">My Resipi</a> </div>
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1 cup rice flour</div>
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2 Tbsp corn flour / corn starch</div>
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2 cups coconut milk</div>
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1/2 cup granulated sugar</div>
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1/4 tsp salt</div>
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Few drops red food coloring</div>
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<li>Preheat steamer over high heat. Grease with a little oil, one (7 x 3.5 x 2.5 inch) rectangle steamer-safe pan. Set aside</li>
<li>Mix all of the ingredients in a bowl <b>except</b> the red coloring</li>
<li>Whisk thoroughly until the sugar diluted in the batter <i>( We just put all minus the color in a blender and whisk every thing together a few minutes. Easier and quicker!)</i></li>
<li>Divide the batter into two bowls. Drop a few red coloring in one bowl and thoroughly mix to get a nice <b>pink tint</b> out of it</li>
<li>Pour <b>scant 1/2 cup</b> of the white batter into the pan, place in the steamer to cook for 5 minutes over high heat</li>
<li>Once cooked, pour same amount of pink batter over it and cook. Alternately layer the batter until all has been use</li>
<li>When the last layer cooked through, remove from steamer and place over cooling rack to completely cool it to room temperature. Once cooled, loosen up the sides. Turn the pan up side down over a serving plate and tap the bottom of pan to dislodge the cake. Cut into slices with a plastic knife to prevent stickiness</li>
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<i>It's easier to cut a cool cake rather that a hot one. Think about the sticky mess the hot cake will make. Also the flavor will be much more pronounced in a cool slices and better yet, the peel-off effect only works on a cool slice!</i></div>
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little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-45945192226364795962012-11-14T19:16:00.000+08:002013-02-18T10:11:25.319+08:00Tea Time: Sweet and Savory Pancakes<div class="separator" style="clear: both; text-align: justify;">
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<span style="text-align: justify;">These pancakes has became our favorite munchies during tea time. This time we made two fillings; the </span><a href="http://littledaisyworld.blogspot.com/2012/10/hard-learn-lessons.html" style="text-align: justify;" target="_blank"><span style="color: #e06666;">usual red bean</span></a><span style="text-align: justify;"> and chopped scallions. </span></div>
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Sprinkle over a teaspoon of sesame seeds while rolling the pancake give it a much more crispy and fragrant crust when fried. Next time, we'll have curry for dipping the scallion pancakes! ^_^</div>
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Inspired by these <a href="http://appetiteforchina.com/recipes/chinese-scallion-pancakes-photo-photo-recipe/" target="_blank"><span style="color: #e06666;">pancakes over here</span></a>... yummy!!</div>
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little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-37231309040815917372012-11-13T12:56:00.003+08:002013-02-18T10:11:55.447+08:00Kitchen Invaders 6: The Rolling Part<div style="text-align: justify;">
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Hello???</div>
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Oh my, the blog was covered with cobwebs already! Those who have visited probably has to dodge through the sticky webs. Sorry folks, my bad...</div>
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So today I am with yet another adventure of my sisters. We are trying our hands on making the famous Japanese food, SUSHI. Oh yeah, you read that right. For first timers, we kind of doing okay. A little bit of sticky business but the result were quite good though. The handling need to be improve more I think since certain slices looks crumbly. <i>Not enough pressure while rolling maybe?</i></div>
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It started with my sister bought a sushi-making kit and brought it home for us to get our hands on it. The kit comes in complete package of a bamboo rolling mat, a pack of seaweed, a tube of wasabi, a bottle each of soy sauce and vinegar. Good enough for a starter kit don't you think? <i>The thing was, she and her housemates each bought a kit to bring home for the short break! </i>I guess they'll be making a lot of sushi in the future. </div>
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I have to say, after so many of how-to-make-sushi videos we've watched on you tube finally we got to try it ourselves. One more thing to cross from our too long what-should-we-make list! The simple ingredients wouldn't hurt either. Only half of a cucumber, one omelette, a few nuggets and mayonnaise. </div>
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Here's the closer looks of the sushi: </div>
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So here are a couple of useful links for you to check out in case you want to try making this Japanese dish:</div>
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1) <a href="http://www.youtube.com/watch?v=aQdRldG3OTE&feature=related" target="_blank"><span style="color: #e06666;">Making the sushi rice</span></a></div>
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2) <a href="http://www.youtube.com/watch?v=o9y2uZAdAzI&feature=related" target="_blank"><span style="color: #e06666;">How to make the sushi</span></a></div>
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Itadakimasu! ^_^ </div>
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little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-50148009841198224362012-10-15T17:07:00.002+08:002013-02-18T10:42:06.013+08:00A Slice of Wonder<div style="text-align: justify;">
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Hi there everyone!</div>
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Seems like my posting has been very far and between. Life happens. So to make sure your visits here are worthwhile, I'll try to post something that will stimulate your senses... ^__^</div>
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<i><b>Life is uncertain. Eat dessert first.</b></i> - <b>Ernestine Ulmer</b></blockquote>
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Who can argue with that. We may not always have dessert around; while we have the opportunity, why not? In line with the quote, I did this.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qVy7BsHw0983HZizmU_C1T9M1c7diXCElEcre1ap-QXa6BO91lgA8WBA8E9MmeKpv8CrlmySRhbdW7l322jzd64rmkRVOQtmishZegUTKN-J3SRuOs8xESgm-9yoh5gBThgodX1Xn2E/s1600/IMG_1605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qVy7BsHw0983HZizmU_C1T9M1c7diXCElEcre1ap-QXa6BO91lgA8WBA8E9MmeKpv8CrlmySRhbdW7l322jzd64rmkRVOQtmishZegUTKN-J3SRuOs8xESgm-9yoh5gBThgodX1Xn2E/s320/IMG_1605.JPG" width="240" /></a></div>
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A simple sponge cake can has it's BIG MOMENT when we use it to make this dessert. How I wish I can share it online right now...<i>*sigh* </i>The sponge was a perfect canvas. The slight tartness of cranberries over it complementing the sweetened cream cheese whipped cream topping. The real pleasure here is to have a slice of this chilled cake on a particular hot day like today... Bliss!</div>
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<span style="font-size: large;">Cranberry Shortcake</span></h3>
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<span style="font-size: x-small;">Makes one square (10x10x2)inch pan</span></div>
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<b><u>Sponge cake:</u></b></div>
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100 g butter, <i>softened to room temperature</i></div>
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1 1/4 cups self raising flour</div>
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1/2 cup powdered sugar</div>
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2 eggs </div>
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2 Tbsp milk</div>
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1 1/2 tsp vanilla</div>
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<b><u>Cranberry filling:</u></b></div>
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3/4 dried cranberries</div>
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1/2 cup water</div>
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3 tsp sugar</div>
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<b><u>Sweetened cream cheese whipped cream topping:</u></b></div>
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1 cup of your <a href="http://spinachtiger.com/two-perfect-recipes-for-the-best-cream-cheese-frosting/" target="_blank"><span style="color: #e06666;">favorite cream cheese frosting</span></a>, <i>softened at room temperature if chilled or frozen</i></div>
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1 cup cold whipping cream</div>
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<li style="text-align: left;"><b>The sponge:</b> Preheat oven to 180 C (356 F). Generously butter a 10x10x2 inch square brownie pan. set aside</li>
<li style="text-align: left;">Mix all the ingredients listed in a mixing bowl. Beat with an electric whisk; low speed first to stir things around. Then beat at medium speed for about two minutes until the mixture is smooth and turns pale in color</li>
<li style="text-align: left;">Pour the batter into prepared pan, smooth over the top. Bake in preheated oven for 10 - 12 minutes, until the top just lightly brown and when toothpick inserted comes out clean</li>
<li style="text-align: left;">Take out from oven, let cool completely in pan over a wire rack</li>
<li style="text-align: left;"><b>Cranberry filling:</b> While waiting for the cake to cool, make the filling by combining the cranberries + water + sugar in a small sauce pan. Boil until all the dried fruits plumps up and the syrup has thickened. Cool completely before using</li>
<li style="text-align: left;"><b>The topping:</b> In a mixer, beat the softened cream cheese frosting until creamy again. Slowly pour in whipping cream. Beat at medium speed until the cream looks fluffy (soft peak state). Keep in the fridge until needed</li>
<li style="text-align: left;"><b>The masterpiece:</b> Prick all over the cake surface with a fork. Spoon in the the cranberry filling over it <i>(how much is up to you as I just scattered the filling over so it doesn't look that much. You might not want to use all of the filling which leftovers can be frozen). </i>Pour the prepared topping and smooth to cover the entire filling. Chill overnight to set the cream. Slice the cake with a sharp knife into individual servings<i> (it's going to be messy!)</i></li>
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<i>Bon appétit! </i></div>
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little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com2tag:blogger.com,1999:blog-9093987318791486061.post-32237664091401836272012-10-01T12:04:00.000+08:002012-10-01T12:04:06.815+08:00Hard Learn Lessons<div style="text-align: justify;">
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Morning folks!</div>
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As much as I love the calmness in my home nowadays, I started to miss bickering with my little brother. <i>*yes, we still acted like children at home* </i>It has been almost two weeks now since he gone away for college at the northern part of the country. So very far from home actually. </div>
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But since he's the one insisted on going there in the first place, all his complaints about the lack of everything fell on deaf ears. <i>"Man up." </i>was the gist of what my dad said to him during their conversation over the phone when he called to check up on this little brother of mine. Though I felt sorry for him, I guess it's about time he learns to not take everything for granted. </div>
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That aside, I'm not sorry to make these pancakes at all! </div>
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Truly hit the jackpot when I made them during one evening when I had the crave for red bean steam buns but lacking the enthusiasm to make them. The blend of crispiness, sweetness and chewiness of the pancakes really blown me away. <i>*I'm such a sucker for red bean everything! wink* </i></div>
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Red Bean Pancakes </h3>
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2 cups all purpose flour</div>
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1 tsp salt</div>
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1 cup boiling water</div>
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2 Tbsp sesame oil</div>
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Ready-made sweet red bean paste</div>
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Oil, for frying</div>
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<li>Mix : Flour + salt in a mixing bowl</li>
<li>Add in boiling water. Use a spoon to stir until the mixture starts forming a dough</li>
<li>Cover with a damp towel and let it rest for 30 minutes</li>
<li>Knead the rested dough until smooth, cut into two. Divide each dough into 5 or 6 smaller parts</li>
<li>Take one dough, flatten slightly on your palm, brush on sesame oil over it and spoon about one tablespoon red bean past in the middle. Wrap it up as making a bun. Set aside. Sprinkle some rice flour onto a clean surface <i>(to prevent sticking)</i> and roll out each filled dough as thinly possible without making the filling weep out</li>
<li>Fill the rest of the dough. Heat flat pan over medium heat with just a little oil for frying. Fry one or two pancakes until nicely brown <i>(taking about 2-3 minutes each side)</i></li>
<li>Serve warm with a cup of black coffee or tea</li>
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<b>Caution: </b>Do not consume rightly after cooked. It might appear warm on the skin but the filling will be extremely hot. Let cool for 10 minutes or so. ^_^</div>
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<tr><td class="tr-caption" style="text-align: center;">See that sweet filling? Drool worthy! </td></tr>
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little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com2tag:blogger.com,1999:blog-9093987318791486061.post-5558872052780406232012-09-27T11:27:00.000+08:002013-02-18T10:43:42.143+08:00Pi or Pie<br />
Hey folks!<br />
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Good to be back.. Now, who's in for a pie?<br />
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It was a to-die-for <b>chocolate</b> filled pie. So rich and fudgy it could be mistaken as brownie! But, encased with a crispy shell left no doubt what it actually was. <i>Duh!</i> I<i> </i>used a leftover <i>(karipap)</i> pastry shell for the pie, which results in a chewy crust at the bottom but crispy sides.</div>
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Each slice of pie was <i>*need I remind you*</i> very RICH and fulfilling. Thus I'm so recommending this pie for a chocolate party or if you need to fix a chocolate craving. Make no mistake though, by all means this pie is so full of calorie and addictive! A small slice per serving 'kay folks! <i>*At least that way you can have two. Wink*</i><br />
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<b><span style="font-size: large;">Rich Chocolate Pie</span></b><br />
<i style="text-align: justify;">(makes one 9 inch pie)</i><br />
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<h4>
<span style="text-align: justify;">Basic pie crust : Makes two, 9 inch single pie crust</span></h4>
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<span style="text-align: justify;">2 cups all purpose flour</span></div>
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<span style="text-align: justify;">1 tsp salt</span></div>
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<span style="text-align: justify;">1/2 cup very cold butter, cut into 1/2 inch cubes</span></div>
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<span style="text-align: justify;">4-6 Tbsp ice water</span></div>
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<span style="text-align: justify;">1 tsp white vinegar</span></div>
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<li>Combine flour + salt</li>
<li>Cut in butter until mixture resemble coarse sand with small lumps</li>
<li>Add in 3 tablespoon ice water, mix until the dough just barely hold together. Add another 1 or 2 tablespoon water if needed</li>
<li>Divide into two, part into disks. Wrap in cling wrap individually and refrigerate for 1 hour. Set the disk out at room temperature for 10 minutes before rolling. <i>We only need one crust for this recipe</i></li>
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To make in advance :<span style="font-weight: normal;"> Wrap well in plastics. Label. Refrigerate up to 3 days. Freeze up to 2 months. </span></h4>
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<span style="text-align: justify;">Filling:</span></h4>
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<span style="text-align: justify;">1/2 cup butter</span></div>
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<span style="text-align: justify;">1 cup semi sweet chocolate chips</span></div>
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<span style="text-align: justify;">1/2 cup all purpose flour</span></div>
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<span style="text-align: justify;">1/2 cup granulated sugar</span></div>
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<span style="text-align: justify;">1/2 cup packed brown sugar</span></div>
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<span style="text-align: justify;">1 cup chopped almonds</span></div>
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<span style="text-align: justify;">2 eggs beaten well</span></div>
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<span style="text-align: justify;">1 tsp vanilla extract</span></div>
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<li>Preheat oven 175 C (350 F). Line a 9-inch pie pan with rolled crust and crimp the edges decoratively</li>
<li>In small sauce pan : Melt butter. Remove from heat, add chocolate chips. Stir to melt in the warm butter and combine well</li>
<li>In a medium bowl : Combine flour + sugars. Stir to mix well. Add chopped almonds. Toss to coat with flour. Add eggs + vanilla + chocolate mixture</li>
<li>Stir to mix evenly into thick, rich chocolate filling. Pour into prepared crust</li>
<li>Place in the <b>lowest shelf</b> of the oven. Baked until puffy, beautifully browned, dry and firm in the middle for 30 - 40 minutes</li>
<li>Place on cooling rack to cool to room temperature before cutting</li>
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Have a nice pie day everyone! ^_^</div>
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<tr><td class="tr-caption" style="text-align: center;">Look how gooey and chocolaty the filling was...</td></tr>
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little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-60681485207170887542012-07-31T09:29:00.003+08:002013-02-18T10:46:54.300+08:00First in the Blessed Month<div style="text-align: justify;">
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Salam and good morning! ^_^ </div>
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We've made it to the second week of <a href="http://littledaisyworld.blogspot.com/2011/07/anticipating-ramadhan.html" target="_blank"><span style="color: #e06666;">Ramadan</span></a>. Praise to Allah for this blessed month, hopefully we are able to make the most out of it. </div>
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Though it's still too early to be thinking about food, it doesn't hurt to get some ideas. Bread pudding can come either sweet or savory. I've done <a href="http://littledaisyworld.blogspot.com/2012/04/ive-done-it-finally.html" target="_blank"><span style="color: #e06666;">the savory one</span></a> not too long ago. And here I'll be presenting the sweet one. It was no hassle to prepare, pretty quick to cook and the most time it took was during the soaking part. Be sure to start at least four hours in advance before the serving time.</div>
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<b><span style="font-size: large;">Chocolate Chips Bread Pudding</span></b></div>
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Serve 4-6 person</div>
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12 slices of white bread <i>(cubed and oven dried: 165 C, 20 minutes)</i></div>
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2 eggs <i>(slightly beaten)</i>
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1/3 cup + 1 Tbsp granulated sugar</div>
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2 1/2 cups milk</div>
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1 tsp salt</div>
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1 1/2 tsp vanilla</div>
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3/4 cup semi-sweet chocolate chips</div>
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Handful of nuts<i> (chopped)*optional</i></div>
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2 Tbsp butter <i>(melted)</i></div>
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<ol>
<li style="text-align: justify;">Prepare the bread. Once dried, put in a large bowl</li>
<li style="text-align: justify;">Mix beaten eggs + sugar + milk + salt + vanilla. Pour over dried bread. Cover the bowl. Let soak until most of the liquid has been absorbed (takes about 2 - 2 1/2 hours) </li>
<li style="text-align: justify;">20 minutes prior to bake the bread pudding, preheat oven to 175 C (350 F) and butter/grease an 8 inch diameter round pan. Melt two tablespoon butter, set aside</li>
<li style="text-align: justify;">Fold in the chocolate chips and chopped nuts into the bread mixture. Then pour into the prepared pan. Level the top and drizzle the melted butter on top</li>
<li style="text-align: justify;">Bake in preheated oven for 35 - 40 minutes until top is crispy and dry to touch. And when skewer inserted comes out almost clean with no liquid seeping out</li>
<li style="text-align: justify;">Remove from oven and set over cooling rack until warm to touch before serving. Serve plain or with sauce <i><b>*</b>see notes below</i></li>
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<b><i>Notes:</i></b></div>
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<i>I served the pudding with warm date sauce. Just chopped a cup of dates, pit removed. Mix with 2 cups water and 1/3 cup sugar in a small sauce pan. Cook over small heat until the fleshy parts soften and liquid reduced. The sauce should be slightly thickened. Add in 2 tablespoon butter, stir till melted. Serve warm over pudding. Bon Appétit! More bread pudding at <a href="http://www.wildyeastblog.com/category/yeastspotting/" target="_blank">yeastspotting</a>.</i></div>
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little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com2tag:blogger.com,1999:blog-9093987318791486061.post-50986130408033419152012-07-02T11:18:00.000+08:002012-07-03T09:05:55.444+08:00Just Another Football Story<div style="text-align: justify;">
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Hello there! </div>
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I kinda knew that Spain will win against Italy. But not that big of a winning! Maybe 2-1 or something... With at least a goal from Italy. From the start, it was obvious that Spain being the aggressor. No doubt with the first goal at the fourteenth minute fired up the Spaniards confidence to win the game. </div>
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And then another goal at 41 minutes. Too bad for Italy, I started to think. And since my dad picked the Italian team, he was a bit disappointed at how the game turns out to be. Oh well, I did said that Spain will win and it's hard to contain the glee seeing that I was right. The Spaniards sure have a blast last night celebrating their winning... ^__^ </div>
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I guess it's only fair to have an indulgent need to celebrate myself though what I have here has nothing to do with Spain at all. Dig in folks!</div>
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<b><span style="font-size: large;">Welsh Cakes</span></b></div>
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<span style="font-size: x-small;">Original recipe link <a href="http://www.cooks.com/rec/view/0,166,134182-240192,00.html" target="_blank">here</a></span></div>
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225 g self raising flour</div>
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a pinch of salt</div>
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100 g butter</div>
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50 g caster sugar</div>
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50 g raisins/sultanas/currants</div>
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1 medium egg mix with 3 Tbsp milk</div>
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<ol>
<li>Mix flour + salt. Crumble in the butter with fingers or a fork until turning into fine meals</li>
<li>Stir in sugar + fruits. Make a well in the center. Pour in the egg mixture</li>
<li>Mix to form a dough</li>
<li>Turn onto floured surface and roll into 1 cm thickness. Cut into rounds with a 6 cm round cutter</li>
<li>Heat griddle on stove, then cook the cakes in batches. About 3 minutes on each side. It will be slightly puffed up, and golden brown when cooked through</li>
<li>Serve warm with dust of powdered sugar on top! </li>
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<i><b>P/s : </b></i></div>
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<i>It was flaky and buttery. slightly sweetened, so perfect to pair up with a cup of tea! Notice here that <b>I used dried cranberries</b> instead of raisins. Not traditional, but that's what I've got in the cupboard. Next time though, the raisins! </i></div>
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<br /></div>little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com1tag:blogger.com,1999:blog-9093987318791486061.post-89299979415569908292012-06-16T11:30:00.001+08:002012-06-16T11:44:58.502+08:00Hazy Day<div style="text-align: justify;">
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Good morning, rise and shine everyone! Though we can barely see the sunshine this morning, it doesn't mean we can stay in bed all day. </div>
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It's been in the news. We had a bad case of haze in Bangi. So folks, it's better to stay inside. Due to the hot weather, best to drink a lot of water and please refrain from being out in direct sunlight if you have no business to do so. Another thing, you might want to stock up on premix Lai Chi Kang. This drink contains ingredients that help cooling off high body temperature. Or if you have no access to it, barley drink will do the trick. </div>
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Now, you'll probably have eaten your breakfast. If it not being the case, you might want to try this out. It will brighten your day somehow... ^_^</div>
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<b><span style="font-size: large;">Sugared Cheddar Buns</span></b></div>
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<span style="font-size: x-small;">Makes 15 buns</span></div>
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1 cup warm water
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2 1/4 tsp instant yeast</div>
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1 tsp sugar</div>
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3 1/2 cups all purpose flour</div>
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1 1/2 tsp salt</div>
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1/4 cup sugar</div>
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1/3 cup margarine/ softened butter</div>
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15 pieces of 1-inch cubed cheddar cheese <i>(refrigerate until ready to use)</i></div>
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Sugar for sprinkling on top<i> (about 1/2 tsp on each bun)</i></div>
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*Additional flour for kneading</div>
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<li style="text-align: justify;">In a small bowl, mix the warm water + yeast + sugar. Let it be for about 5-10 minutes to bloom</li>
<li style="text-align: justify;">Mix flour + salt + sugar in a large mixing bowl. Add in margarine, using fingertips to mix them in until resemble a coarse meal. Then pour in the liquid</li>
<li style="text-align: justify;">Use a spatula for easy mixing until the mixture becoming a dough. Lightly knead with hand, adding flour by 1 tablespoon if the dough becomes too sticky to work with</li>
<li style="text-align: justify;">Knead until the dough cleans the bowl (15 minutes or so), rub a little oil all over the dough and inside of bowl. Cover with a cling wrap, let rise for 1 hour until double in volume</li>
<li style="text-align: justify;">Once risen, punch out the air and knead the dough lightly. Grease a 9x13 inch pan. Divide the dough into 15 parts, rest 5 minutes. Then begin rounding up the dough into small balls, lining them up in the baking pan. Let rise again for 35 minutes until puffy. Preheat oven to 200 C (400 F) approximately 15 minutes prior to baking</li>
<li style="text-align: justify;">Push one cubed cheese in the middle of each puffy dough until it makes an indentation. Sprinkle 1/2 teaspoon sugar on top of cheese. Bake in preheated oven 200 C (400 F) for 5 minutes. Then reduce to 190 C (375 F) for another 10 minutes until golden brown. Transfer baked buns
immediately from pan onto cooling rack to avoid soggy bottoms</li>
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<span style="text-align: justify;">Enjoy with a cup of coffee! If you crave more bread like this, head over to <a href="http://www.wildyeastblog.com/category/yeastspotting/" target="_blank">Yeastspotting</a>...</span><br />
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<br /></div>little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com2tag:blogger.com,1999:blog-9093987318791486061.post-65614003427795952372012-06-11T10:18:00.000+08:002012-06-11T10:18:02.596+08:00The Brownie Point<div style="text-align: justify;">
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Morning folks!</div>
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I believe all soccer fans have caught the EURO 2012 fever by now. The kick-off started on 8 June 2012 with the first match between Poland and Greece (1-1). Being a true fan means that you're able to sacrifice your sleep (it's 12 a.m and 2.45 a.m in Malaysia during the live telecasts) just to watch your favorite team. Well, I've tried. And...failed. I only watched the early 15 minutes then drifted off to sleep until the end of the game. </div>
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So forget about the tactical part of the game. And focus on the sideline for a moment shall we?</div>
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I just noticed that it's imperative to have munchies while watching these soccer games. The main reason I believe that it MUST be something to munch on is that the snacks will keep us awake during the not-so intriguing moments. There are so many munchies available : Chips. Chicken wings. Late night pizza. Pretzel bites. Salted nuts. Roasted nuts... So what's your favorite? Or perhaps something more decadent like this?</div>
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<b><span style="font-size: large;">Brownies Like No Other</span></b></div>
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1/2 cup corn oil<br />1 cup brown sugar<br />1/2 cup caster sugar<br />1 tsp vanilla extract<br />6 Tbsp plain yogurt</div>
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1 1/2 cups all purpose flour<br />3/4 cocoa powder<br />1/2 tsp baking soda<br />1 tsp salt<br />1 tsp instant coffee</div>
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<u>Add in (optional):</u></div>
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1/2 cup chopped chocolate</div>
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1/2 cups chopped nuts</div>
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<li>Preheat oven to 175 C/ 350 F. Grease and line with parchment paper a 13x9 inch rolled cake pan</li>
<li>In a large bowl, mix these together until smooth and shiny : Corn oil + sugars + vanilla + yogurt</li>
<li>In another bowl, whisk the dry items together : flour + cocoa + baking soda + salt + instant coffee</li>
<li>Add in the flour mixture into the wet mixture, stir with wooden spoon just until combine. (No need to work up your muscle here)</li>
<li>Fold in the chopped chocolate and nuts if using any</li>
<li>Pour the lumpy batter into prepared pan and smooth down the surface </li>
<li>Pop in the oven for about 18-20 minutes until tester comes out clean and the edges slightly pulled from the sides</li>
<li>Let cool in pan for 2 hours before cutting off into squares</li>
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<i>Just so you know, we devoured half the pan while it was still warm. It was damn good, but a little crumbly. Perhaps the lack of eggs. Not that it mattered. But heed my advice. If you have an iron control of yourself, right after it cools down to room temperature, wrap the whole pan with a cling wrap. Refrigerate it. Let say...overnight. Okay, don't crazy me just yet. It will be WORTH IT. Because the other half that's been sitting in the fridge after we can't stomach no more tasted A MILLION TIMES BETTER than the warm ones! ^__^ I think there're still a few squares left. I wonder if it stills there... Better check on it!</i></div>
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<br /></div>little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-31873520411346595222012-05-29T15:40:00.002+08:002012-05-29T15:45:25.436+08:00Feel Good Song<div style="text-align: justify;">
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Hi guys... This is going to be a super short post. I'm not in the mood to talk. But I get this song played over and over again in my head. So I guess I'd better share it just to get it off my head. Enjoy it folks! </div>
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<a href="http://www.youtube.com/watch?v=5O2OZ_RcvCo&feature=related" target="_blank"><span style="font-size: x-small;">Source</span></a></div>little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0tag:blogger.com,1999:blog-9093987318791486061.post-10118566357996174472012-05-25T10:54:00.000+08:002012-05-25T10:55:48.561+08:00Lulling Wind<div style="text-align: justify;">
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It's been raining on and off all morning. No wonder one might become sleepy again even though just woken up from sleep. Before the temptation to crawl back into bed overwhelm me, I better do some work first or else I'm going to end up like this one here! </div>
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Okay, stay open my eyes... </div>
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Let me finish up the <a href="http://littledaisyworld.blogspot.com/2012/05/from-middle-east-with-love.html" target="_blank">birthday menu</a> on my dad's birthday last week. It would not be complete without a birthday cake. But I haven't made one on that day though so I compensated it the day after. According to my sister, it was the moistest cake I've ever made. It should be or else I'm pressed to make another!</div>
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<b><span style="font-size: large;">Chocolate Velvet Cake with Cranberry Whipped Cream</span></b></div>
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2 cups cake flour</div>
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1/2 tsp baking soda</div>
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1/2 tsp baking powder</div>
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1 tsp salt</div>
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3/4 cup cocoa powder</div>
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1 cup caster sugar</div>
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1/2 cup brown sugar</div>
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1 cup vegetable oil</div>
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1 1/2 cup buttermilk</div>
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2 large eggs</div>
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1 tsp white vinegar</div>
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1 tsp vanilla extract</div>
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1/4 cup butter,<i> softened but cool</i></div>
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2 Tbsp confectioners sugar</div>
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2 cups whipping cream </div>
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1 1/2 Tbsp cranberry jam</div>
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<li style="text-align: justify;"><b>Cake : </b>Preheat oven to 175 C/ 350 F. Grease and line with parchment paper(with overhang) a 14 x 10 x 1 (inch) jelly roll pan. Set aside</li>
<li style="text-align: justify;">In medium bowl : Combine flour + baking soda + baking powder + salt + cocoa + sugar</li>
<li style="text-align: justify;">In large bowl : Beat together oil + buttermilk + eggs + vinegar + vanilla</li>
<li style="text-align: justify;">Gradually add in the dry ingredients until smooth and thoroughly combined</li>
<li style="text-align: justify;">Pour in prepared pan. Bake in preheated oven for 20 - 25 minutes or until toothpick inserted in comes out clean</li>
<li style="text-align: justify;">Cool in pan for 5 minutes. Then carefully lift out to cool on cooling rack </li>
<li style="text-align: justify;"><b>Cranberry whipped cream : </b>Beat butter + sugar until soft and fluffy. Add in the cranberry jam + whipping cream. Beat on low speed until the cream has starting to fluff. Then increase speed to high and beat until stiff. Cover and refrigerate until ready to use</li>
<li style="text-align: justify;"><b>Assembling the cake : </b>Make sure the cake has totally cool off. Cut the cake into two equal rectangles. Invert one piece on a rectangular cake board, remove the parchment paper. Pour the prepared whipped cream onto the surface and level the cream just until half inch shy from the sides. Invert the other piece over the cream, remove the parchment. Slightly pressed the cake to adhere with the cream. Cover the whole cake with cling wrap and refrigerate at least one hour to hardened the whipped cream before serving. </li>
<li style="text-align: justify;"><b>To serve : </b>Cut into slices with a sharp knife dipped in hot water. Wipe the knife clean between cuts for easy cutting</li>
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Bon appétit! ^_^</div>
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</div>little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com2tag:blogger.com,1999:blog-9093987318791486061.post-68853052990291562392012-05-22T10:29:00.000+08:002013-02-18T10:09:38.127+08:00From Middle East with Love<div style="text-align: justify;">
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Hi, it's me! ^_^</div>
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Finally I'm able to make an appearance on the site after M.I.A last week. You might think that I was lazying around the house <i>*because of the disappearance act*</i> but that's not it. Actually, last week was pretty hectic in the house. My sister was home for college break and also there was my dad's birthday on Monday. Naturally, we put together a little feast to celebrate. Ever since my dad had his first taste of <b><i>Nasi Maqlubah</i> </b>or better known as <b>Arab Rice</b>, he specifically requested the dish to be made on special day such as this.<br />
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With a middle eastern dish on the menu, we had to do the prepping early on or else the rice could not be serve on time for lunch. It wasn't hard to cook the rice at all. You just need to the cooking ahead than usual for there are a few deep frying to do before mixing it all together.<br />
<a name='more'></a>How do we came to have a fondness for <i>nasi maqlubah</i>?<br />
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It started like this...A neighbor from our old neighborhood introduced us to it. She and her family lived in the middle east for quite some time hence the knowledge on making the dish. Just a smell was tempting enough to make your stomach grumble even if you're not hungry. The dish basically consist of rice, meat(chicken/beef), spices, onions, and vegetables(egg plant+green chilies+potato). Much like a one-pot-meal. And it also serves with a side of tomato and cucumber salsa. A complete meal in one set! Okay, lets get to the recipe shall we?</div>
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<b><span style="font-size: large;">Nasi Maqlubah a.k.a Arab Rice</span></b></div>
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<span style="font-size: x-small;">Serves 4 </span></div>
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<u>Make ahead Spiced Deep Fried Chicken:</u> </div>
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8 chicken pieces,<i> half of a large chicken</i></div>
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2 Tbsp briyani mix powder</div>
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2 tsp salt</div>
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1 Tbsp crushed black pepper<br />
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<b>**</b> Clean the chicken parts. In a large bowl, mix the briyani powder + salt + black pepper. Rub the seasoning well over the meat, cover with a cling wrap and refrigerate for at least 30 minutes before proceed to deep frying. Deep fry until browned and cook through. <i>About 10 - 15 minutes. </i>Set aside.<br />
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<u>Make ahead Cucumber & Tomato Salsa:</u><br />
2 medium size cucumber,<i> diced</i><br />
3 tomatoes, <i>diced</i><br />
1/2 tsp salt<br />
1 tsp sugar<br />
1 Tbsp chopped parsley<br />
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<b>**</b> Combine and mix all ingredients well in a small bowl, cover and store in the refrigerator until ready to serve.<br />
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<u>The Rice:</u><br />
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4 potatoes, <i>thinly sliced into rounds</i><br />
2 egg plants, <i>sliced into rounds (1/2 cm thick)</i><br />
<b>** </b>Fry the potato slices until crisp. Drain on kitchen towel, set aside. Quickly fry the egg plant slices in the hot oil for about 30-40 seconds. Drain the oil, set aside.<br />
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2 1/2 cups white rice, <i>use basmathi rice for best result</i><br />
2 Tbsp ghee/clarified butter<br />
1 large onion, <i>thinly sliced</i><br />
2 Tbsp briyani mix powder<br />
5 cups water<br />
1 Tbsp crushed black pepper<br />
2 1/2 tsp salt<br />
2 green chilies, <i>thinly sliced</i><br />
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<li>Wash and rinse the rice. Set aside</li>
<li>Heat a large pot over low heat, and melt 2 tablespoon ghee in it. Add in onion slices, stir fry until translucent and fragrant. Add in the briyani mix powder + 4 cups water + black pepper + salt + green chilies. Give it a stir to mix, turn up the heat to high and let the soup mix come to boiling</li>
<li>Then add in the washed rice. Give it a few stirring, add the fried potatoes and egg plants. Cover with a lid, reduce heat to very low. Let cook until all the water has been absorbed and the rice cooked through (about 30 to 40 minutes)</li>
<li>Uncover, put in the fried chicken pieces into the pot. Let cook for 5 minutes more, then turn off the heat. Leave the pot on the stove to steam and dry out the rice for 30 minutes</li>
<li><u>To serve:</u> Take a piece of the chicken into individual plate, scoop out the rice. Serve with the cool cucumber salsa on the side</li>
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<i>Having this rice for lunch will make you ask for a second serving. It always does in our family... ^_^</i></div>
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little daisyhttp://www.blogger.com/profile/10803023075228518075noreply@blogger.com0