New Pet

Husband and I had been busy since last night.... we brought back our new pet from sis house. She gave us a lop ear rabbit and we have been busy building his little house with the new accessories. Since this morning, we left him to hop around the house .... and here's our bunny called "Miffy"....

Chinese New Year Cookies - Kueh Bangket

Today is our second day of Chinese New Year cookies baking and will be the last, before we start our cake baking next week.

Sister mentioned that the sugee cookies which we baked yesterday were not sufficient for her distributions to her friends and relatives; so we baked second batch of sugee cookies and lastly - the Kueh Bangket. This is our first trial and little did we know the process was a little tedious ... anyway, we finally finished baking them. ^o*

Chinese New Year Cookies - Sugee Cookies

My sis rang early morning to go over her place to bake cookies for Chinese New Year! Therefore, I went over and stayed for hours... ... the output of our joint efforts are bottles of sugee cookies!

Tomorrow will be another round of baking of cookies.... (@.@)

Banana Cake With Chocolate

It's husband birthday today! As I am only in the beginner stage of baking, I decided to prepare a simple cake as well as to finish up the ripen bananas. I thought a plain banana cake appearance would not be so appealing... therefore, I ended up with this .... (after all, this is my very first DIY birthday cake) ...

Ingredients

255g butter
240g castor sugar (original should 255g sugar)
3 large eggs
41/2 tbsp fresh milk
5 large size banana, mashed (I use 1 to cut slices for cake decoration)
338g plain flour (I actually mix 200g plain flour with 138g cake flour)
11/2 tsp baking powder
11/2 tsp bicarbonate soda

Ganache
100 gm dairy whipping cream
100 gm melted chocolate
20 gm butter

Method

Cream butter and sugar together until light and fluffy.

Add egg one at a time and cream until smooth and light.

Add in milk and banana, mix well.

Sieve in flour, baking powder & bicarbonate soda and fold in until well blended. Grease and line the baking mould. Pour the batter into the mould. B

Bake at 175C for 60 minutes or until bamboo skewer inserted to cake, comes out clean.

When cake is cool, slowly pour ganache over cake, store in fridge to chill the chocolate.

Potatoes Broccoli Salad

Sushi Sandwiches

I have decided to simplify my blog posting and will not post the recipe of my cooking other than baking. Therefore this blog will be purely my personal journal with collections of photographs of what I prepared in my kitchen.

This afternoon, I made these sushi for husband! A very lazy way of preparing lunch!

Peach Marshmallow Cake

Here's the peach marshmallow cake which I've been wanted to try(since months ago)!!

This recipe is from Hut of Cranberry!

(A) Base

200 gm digestive biscuits

100 gm melted butter

Crushed digestive biscuits and mix well with melted butter. Press into a 8” or 9" square or round cake ring. Refrigerate for later use.

(B) Marshmallow filling

10 pcs of marshmallow

300 ml of HL milk

80 ml of diary whip cream

150 gm Peach Puree

8 pcs of gelatine leafs

60 gm sugar

Put all the ingredients into a pot. Doubleboil over small fire until gelatine leafs, marshmallow and sugar are dissolved.

(C) Gelatine Topping

6 pcs of gelatine leafs

200 ml of water (used 100ml sugar syrup from the can peach and 100ml water).

Boil all ingredients until dissolved.

Assembling the cake

Pour marshmallow filling (B) into the prepared baking tin with biscuit base (A). Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced peaches. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool Gelatine (C) on it. Put in fridge to chill. Cut and serve.