Thursday, May 27, 2010

Happy Birthday J!

J does not like cake. He finds the cream more "yucks" then "yum", so this birthday I thought a birthday cookie will delight him.

I used the usual chocolate chip recipe, and baked it in the Pooh mold. Nutella is used to paint the eyebrown etc... really simpler and faster than baking a cake which will not be appreciated after all. :-)

This celebration means alot to us - I am grateful to him for putting his career on hold so that I can fulfil my dream to live in a the angmoh city! I am not good in saying anything mushy... just want to borrow this part from my fav drama "Down with Love" :

感谢我每滴眼泪... "

Will post the recipe shortly; am having problem with my word document now :-(


Updated 30/8 with recipe:

Modified from here :

Chocolate Chunk Cookie

2 cups (260 grams) all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup granulated white sugar
1/4 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 1/4 cups (210 grams) chocolate chips

  1. Preheat oven to 350 degrees F (177 degrees C). Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, and salt.
  3. In the bowl of your electric mixer, cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Scrape down the sides of the bowl. Beat in the vanilla extract.
  4. Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. Stir in the chocolate chips.
  5. Roll the dough into about 1/4" thick. Press the mould over the dough, and remove the excess. ALternatively, put some dough inside the mould, and use a spoon to flatten out the dough, and fill up all the edges.
  6. Bake the cookies for about 15-17 minutes, rotating the baking sheets halfway through the baking time.
  7. The cookies are done when they are light golden brown in color and just set. They will still seem a little soft but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Friday, May 21, 2010

Nigella's Raspberry and White Chocolate Muffins

Finally, I am back to my blog.

You see I have been really busy getting ready to move to a new city soon. Trying to stuff a 1600sq ft apartment into a 20 foot container is killing me. I had to go thru all the junks that I have collected over the 8 years, deciding if the item should be shipped, given away or just dump...

In addition, I had to manage a handover to my colleague, onboarding for my new job, running around gathering the daunting list of documents for the visa application.

I am exhausted at the end of the day, leave alone baking or blogging.

I ask for your forgiveness. I lied. Yes I should be busy packing up, doing a orientation for the poor chap who has to take over my work in Singapore. And yes, i should be busy with the visa thingy. But truth is, i have done little in those are where I should have.

What is taking up all my time and energy is the silly Happy Aquarium in Facebook. First I played the game using Sheen's account... then slowly I realised that I need to have more "neighbours" to help me get ahead in the game. So I played with my account, Hubby's account etc. I even went to the extend to research what type of fish helps me make more profit etc. All in the name of a silly virtual pets!

Yo. Absolutely time waster. And I ought to be ashame of myself!

It must be between the fish feeding that I managed to find time to make this muffins. These are the leftover raspberries from my niece's birthday cake which needs to be used up before it is gone for good!

I picked muffin cos it takes very little time to prepare. Simply fold in the wet ingredients into the dry. Bake. Done.

Tartness from fresh raspberries complements very well with the sweet white chocolate. The colour goes very well too!

Enjoy, while I get back to tend my tanks!
Recipe from here

300g plain flour
2 tsp baking powder
150g golden caster sugar
1 egg
1 tsp vanilla extract
225ml milk
50g butter
approx. 100g raspberries
approx. 110g white chocolate
some muffin cases


1. Pre-heat oven to 200/gas mark 6
2. Half the raspberries and chop chocolate into large chunks.
3. Sift flour and baking powder into large bowl.
4. Stir sugar into flour mixture.
5. Melt the butter (I find this easiest in microwave for approx. 30 seconds)
6. In separate bowl crack the egg, whisk in the vanilla extract, milk and melted butter.
7. Stir the liquid mixture into the dry mixture.
8. Fold in raspberries and white chocolate (Using a metal spoon is best as this avoids most damage to raspberries.) Be careful not to be too rough, as raspberries will be easily damaged.
9. Cook for approx. 30 minute or until muffins are risen and firm.
10. Enjoy best warm, but careful for hot chocolate!!

Sunday, May 9, 2010

Rush Rush

I know I have been missing for too long... for reasons I will explain in my later post.

For now, I wanna share this raspberry cake which we had for my 3-yo niece's birthday a fortnight ago!

This cake was made in record time. I started baking on Saturday morning, and in between I took Sheen to his swimming lesson and cleaning him up afterthat. It's a wonder I managed to get everything ready when daddy came back to fetch baby and I at 11.30am.

Happy birthday girl Si-Ting with her favourite cousin on her left:

The cake is a 3 layer sponge cake with fresh raspberry filling:

My brother told me his girl loves strawberries, and I was suppose to make just that. The last time, I bought the strawberry 1 week in advance which gives plenty of time for them to turn moldy. So this time, I am smarter: i happily went to supermarket on thursday... All in all, I went to 4 supermarkets in my precinct... Can't believe that no one has any strawberries on the shelf!!!

In the end, i bought raspberry... haha, at least the colour is the same :-)