Yogurt, banana and chocolate muffins

This is my daughter favorite muffin. I would call this my sweet heart's recipe.

She loves it very much and always asked me to make this muffin for her.

Lately, I have been busy with every single 'productive' and 'unproductive' things. I have been neglected Chelsea. When I gave her a big cuddle this evening and looking at her face, then I realised she has grown taller and bigger. She is my little woman Chelsea Tze Rou.

sometime I have been worried too much and focus on the penny things. Bothered with what co-workers said or thought. I should not bother about small matters.

Now I decided to develop the habit of being a pleasant, positive person. refuse to criticize, condemn or complain. Do not engage in gossip! I willl make it a habit to look for the good in every person and situation!

another important focus is my daughter.

Muffin the most easy and simple muffin to make yet delicious!

1 cup wholemeal self-raising flour

1/2 cup almond meal

1/2 cup caster sugar

2 tablespoons vegetable oil

2 eggs, beaten lightly

1 cup low-fat yogurt

1 or 2 bananas

1/2 cup dark button chocolate

1. preheat oven to 180/160c fan-forced. grease 12-hole

2.combine flour and sugar in large bowl. add remaining ingredients, mix batter until just combined. Divide batter among pan holes. Bake about 30 minutes. Stand muffins 5 minutes before serving.

Yummy in my tummy.

Citrus, Semolina & Grape Seed Oil Cake

come on, let's enjoy this special and healthy cake recipe. You may like it.
My daughter loves it so much!

make1
preparation 10 minutes
cooking 40 minutes
Ingredients:
1 cup semolina
1 cup almond meal
1 teaspoon baking powder
1 cup raw caster sugar ( I used 1/2 cup)
3/4 cup grape seed oil ( you may use olive oil)
1/3 orange juice
3 eggs
finely grated zest 2 oranges
finely grated zest 1 lemon
2 tablespoons lemon juice
orange slices, quartered and icing sugar (optional), to serve

1. Preheat oven to moderately slow 160c. Lightly grease a 23cm square cake pan and lien with baking paper.
2.In a medium bowl, combine semolina, almond and baking powder.
3.Combine sugar, oil, juice, eggs and zest in a large bowl. Using an electric mixer, beat until pale. Fold semolina through mixture until combined.
4.Spoon into a pan. Bake 35-40 minutes, until cooked when tested with a skewer.
5.Top with orange slices. Dust with icing sugar.Cut into squares.

source:woman's day magazine April6, 2009

Confidence
For God has not given us a spirit of timidity but of power and of love and a sound mind. (2 Timothy 1:7)......Go for It!

My daughter Chelsea Tze Rou.

Flourless Mandarin Cake with Scented Mandarins

I would say this is an unique cake recipe. Flourless cake? This recipe was taken from: www.cuisine.com.au. However, the original source: Author Lynne Mullins Source: The Age Tuesday July 24, 2007 British, Quick, Contemporary, Wheat free, Dessert.

"Bring a little sunshine into the kitchen. Mandarins' clean, tangy taste will brighten a bracing winter day."

My curiosity has rewarded me this scented mandarins cake. Look, it's a wonderful flourless cake.

Let's give it a try it might give you the sense of satisfaction.

Ingredients:
9 large unpeeled mandarins
250g ground almonds (plus some extra for garnish)
250g caster sugar
1 tsp baking powder
6 eggs
2-3 tsp orange flower water

Method
Pre-heat oven to 170C.

Cover 4 large unpeeled mandarins with water and bring to the boil in a saucepan over medium heat. Reduce heat and simmer, covered, for 30-40 minutes or until very soft. Remove and, when cool enough to handle, halve and remove seeds. Process unpeeled mandarins in a food processor until smooth. Mix 250g ground almonds, 250g caster sugar and 1 tsp baking powder in a large bowl. Beat 6 eggs with an electric mixer until light and fluffy. Add 2 cups processed mandarins and almond mixture to eggs and fold gently until smooth. Grease a 22cm springform cake tin and sprinkle base and sides with 2 tbsp ground almonds. Shake to remove excess.
Pour cake batter into tin and bake for 60-70 minutes or until cake is just firm when pressed gently. Cool in cake tin.
Peel 5 large mandarins, cut each into 4 horizontal slices and place in a shallow bowl.
Sprinkle with 2-3 tsp orange flower water and turn to coat.

To serve
Dust top of cake generously with icing sugar and serve wedges with slices of scented mandarin.

Serves 8.

Strawberry Vanilla Cheesecake

Strawberry Vanilla Cheesecake

My strawberry Vanilla Cheesecake is up now!

This is a fanstatic cheesecake, a light and luscious cheesecake. It indulge our tasebuds but not our hips, as it made of all no fats, fat free, reduced fat ingredients.

It really tastes so deliciouse and it become my favorite sweet treats. I like it so much.

Just to let you know this is my first attempt of making a cheesecake. When I went shopping for the ingredienst I did not even know what is ricotta and cream cheese? However, I've got them right at Coles supermarket.

TIPS: Cheesecake is best made the day before. For best results, use cheese and eggs at room temperature.

Serve 6

Preparation: 20 minutes + 3 hours to cool

cooking: 1 hour 15 minutes

cooking oil spray

Ingredients

100g reduced-fat choc chip cookies

350g fresh low-fat ricotta

1/2 x 250g packet light reduced-fat cream cheese

1/4 cups caster sugar

3 eggs

3 eggs whites

1 1/4 cups vanilla-flavoured diet yogurt ( I used Yoplait no fat vanilla yogurt)

1/3 cup plain flour

250g or more punnet strawberries, hulled

1/3 cup diet strawberry jam, warmed

Step1

Preheat oven to 170C/150C fan forced. Grease and line a 20cm springform pan with baking paper. Place biscuits in a single layer in base of pan, breaking them to fit snugly.

Step 2

Using an processor or electric mixer, beat cheeses with sugar in a mixing bowl until smooth. Add eggs, one at a time, beating well after each to combine. Beat in egg whites. Stir in yogurt, the flour. Pour filling over biscuits.

Step 3

Bake for 1 hour, 15 minutes or until set. Turn oven off. Let cake cool completely in oven with door open slightly.

Step 4

Arrange strawberries, hulled-end down, on top of cake; drizzle with jam. Chill for 15 minutes to set glaze.

Chicken Party Sticks

I am a great believer who I honour my commitment and I'll deliver it.

This wonderful savoury baking has been put up on my commitment list. I asked myself a favour to make finger food for our fellow church friends. Therefore, I decided to make Chicken Party Sticks. I would like to let you know this is a great job I've done as well the satay souce.

Satay souce? yes, I made the satay souce...

Now, I should be thankful and I am thankful for everything I've got, the wonderful experience I've had in the past, the lessons I've learned, the books I've read, the movie I've seen, the songs I've heard, the food I've eaten. And the place that I've visited and the experiences that I've had in my travels and work.
Not forgetting the wonderful baking experience I've gained.

I am so amazed at how many things I have in my life for which I can be truly grateful. Truly thankful to God

Therefore, the great habit for me to develop in becoming a truly excellent person is the habit of practicing an 'attitude of gratitude' in every part of my life.

I want to make it a habit of feeling and expressing gratitude, of saying ' Thank you' to people, to my hubby and my daughter.

Just simply believe that an attitude of gratitude makes me a warmer, friendlier and more genial person. It gives me the great sense of happiness and inner satisfaction!

Okay, let's get things done!

spicy satay souce
3/4 cup peanut butter
3/4 cup water
2 tablespoons brown sugar
1/8 teaspoon chilli powder, or to taste
1 tablespoon soy souce
1 tablespoon onion, grated ( optional)
2 tablespoons sesame seeds, toasted

Ingredients
1 kg chicken tenderloins
salt and freshly ground black pepper
1 1/3 kg puff pastry
1 tablesppon poppy seeds or sesame seeds

Step 1
Mix all the satay souce ingredients together in a saucepan, heat to a simmer. Keep on the heat for 5 minutes and allow to cool.

Step 2
Preheat the oven to 180C. Sprinkle the salt and pepper over the tenderloins. Cut a sheet of thawed pastry into 4 squares. Place a tenderloin on each square and add a dash of souce. Roll up on the diagonal, leaving the ends open.

Step 3
Place seam-side down on a greased oven tray and glaze with egg wash.
Sprinkle with poppy seeds or sesame seeds.

Step 4
Bake for 25-30 minutes. serve hot with the same sauce used as a dipping sauce.

makes 32

source: baking at home perfection. Thanks.

Yogurt Streusel Cake

Yogurt Streusel Cake.

Happy Valentine's Day.

I've made a plan to make this cake on Valentine's Day. Now I am delighted to present my Yogurt Streusel Cake and am so glad that this cake turn out pretty well.

Cake with the Streusel topping is my first attempt. I think the Streusel Topping is the best of the whole cake. Streusel is 'A crumblike topping for coffee cakes and rich breads, consisting of flour, sugar, butter, cinnamon, and sometimes chopped nutmeats.'

This Streusel topping consisting of chopped walnuts, plain flour, brown sugar, cinnamon and olive oil. It is a very convincing topping. We all could not resist the Streusel topping, particularly my daughter who has been trying to scratch the topping.

Streusel with walnuts to melt any resistance. It is so good for you as walnuts are a great plant source of omega-3 fats, which reduce the risk of heart disease.

Try it out and tell me know how much you love the topping.


'German, streusel, from Middle High German ströusel, something strewn, from ströuwen, to sprinkle, from Old High German strowwen.'Yogurt Streusel Cake
serve 10

60g unsalted butter at room temperature
3/4 cup (165g) caster sugar
2 eggs
2 cups (300g) plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 1/2 cups (420g) natural yogurt, plus extra to serve
1 teaspoon vanilla extract

Streusel Topping
1 cup (110g) chopped walnuts
1/2 cups (75g) plain flour
1/2 cup (110g) brown sugar
1 teaspoon ground cinnamon
2 tablespoons olive oil

1.Preheat oven to 180c or 160c fan. Grease and line base of a 24cm round springform pan. In a medium bowl, combine Streusel Topping ingredients and set aside.

2. Using an electric mixer, cream butter with caster sugar until light and fluffy.Add eggs, one at a time, beating well after each addition.

3.Stir flour, baking powder, bicarbonate of soda and a large pinch of salt into a bowl. Fold into butter mixture alternately with combined yogurt and vanilla extract, begining and ending with flour mixture.

4.Pour into prepared pan and spread evenly. Sprinkle with Streusel Topping and bake for 1 hour and 10 minutes, until a skewer inserted comes out clean. Cool for 10 minutes before removing from pan. Serve warm with yogurt.


a little note for everyone on Valentines' Day 14/2/2009.

'A successful marriage requires falling in love many times, always with the same person.'


LOVE LOVE LOVE...

Chocolate Cake (gluten free)

Baking a chocolate cake is always my dream. and now it has come true.

I love dark chocolate. It is a wonderland!

I bake this chocalate is the act of communicating my love to my daughter and hubby. she loves it so much!

Nothing is better than baking a chocolate for my love ones.

Chocolate cake

serve 10

prep time 15 minutes

cooking time 1 hour

3 eggs

1 cup (220g) brown sugar

1/2 cup (125 ml) milk or soy milk

1/3 cup (80ml) grapeseed oil or vegetable oil

250g dark chocolate, melted

1 cup (170g) gluten-free seld raising flour, sifted or wholemeal self rasing flour.

cocoa, to dust

Step 1:

Preheat oven to 180C or 160C fan. Grease and line a 22cm round cake pan with baking paper.

Step 2:

Using processor, beat eggs until thick and pale. Add sugar, milk and oil and beat until combined. Fold through melted chocolate and flour.

Step 3:

Pour into prepared pan and bake for 1 hour, until a skewer inserted comes out clean. Turn out onto a wire rack to cool. Dust with cocoa, cut and serve.

Almond & Lemon Cake

I was so impressed with the cake recipe without using flour and oil or butter! but with almond meal and mashed potato. I can't wait to try it out. reading through and study the recipe several times, I kept asking myself, would this turn out good and how would this cake taste like.


It's indeed a new and exciting attempt for me, and I finish my' vision' with victory. Yeppie!!


on 03 Jan, I tried my very best to complete this cake. it turned out fabulouse. taste wise... to me it taste strongly of lemond but no smell of potatoes. my hubby loved it, my little girl seems do not like the first day but the day after it's cook she tends to have more slices at one go.


This recipe is very easy to follow and it does not bring any difficulties to me! 'troubles free' recipe and it is sensational!


This cake tastes even better the day after it's cooked. (per recipe)


(source:Australian Table June 2007)


Almond and Lemon Cake
serve:10
preparation:25 minutes
cooking time:55 minutes

6 eggs, separated
1 cup (220g) sugar
1 1/2 cups (180g) almond meal
1 cup mashed potato
2 teaspoons lemon rind
1/4 cup (60ml) lemon juice
icing sugar to dust
To serve with natural yogurt (optional)


Step 1:
Preheat oven to 180C or 160C fan

Grease a 23 cm round cake pan and line base and sides with baking paper.

Step 2:
Using a processor, beat egg yolks until pale. Add half sugar and beat for 5 minutes, until mixture is thick and sugar dissolves. Stir in almond meal, mashed potato, lemon rind and juice until combined.

Step 3:
In a separate bowl, beat eggwhites until firm peaks form. Add remaining sugar 1 tablespoon at a time, beating constantly, until thick and glossy. Fold gently into york mixture. Spoon into prepared pan and bake for 55 minutes. or until a skewer inserted comes out clean. Set aside to cool in pan.

Step 4:
Dust with icing sugar, slice and serve with yogurt, if you like.

carrot cake

Today is boxing day 26th December (box day).

I have been thinking to make a carrot cake long ago. I have never tried and made a carrot cake before. This is my first carrot cake and I did heaps of 'search', finally I pick and choose the ingredients which is best fit our taste and classified as ' healthy cake'.

I reckon it is a great challenge for me. Let me tell you that: cake is still baking (in the oven, not cooked yet!). It has been in the oven for more than 1 hour, I think I am running out of little patience. (because on the book says it should have cooked by now).

well, while waiting for the result. Let me share with you my little romance story. I bought my hubby a christmas presents (a tie) and with a little note: ' Dearest hubby, I want you to remember you are my forever love and continue to pray for our happy marriage.'

He's so happy then gave me a big hug and kiss, but I told him I want a diamond (this is typiccal woman) <: (do you think he is easy to be pleased with his wife?)

I love this very much and let's have a think of it.

A time for Everything

There is a time for everything, and a season for every activity under heaven:

a time to be born and a time to die

a time to plant and a time to uproot

a time to kill and a time to heal

a time to tear down and a time to build

a time to weep and a time to laugh

a time to mourn and a time to dance

a time to scatter stones and a time to gather them

a time to embrace and a time to refrain

a time to search and a time to give up

a time to keep and a time to throw away

a time to tear and a time to mend

a time to be silent and a time to speak

a time to love and a time to hate

a time to war and a time for peace

God has made everything beautiful in its time. (Ecclesiastes 3:1-8 & 11)

OK. let check it out is the carrot cake turns out well. (after checking and tasting.....it turned out well, hmmm another sucess story!)

Carrot cake (healthy cake)

1 1/2 cups grapeseed oil ( or vegetable oil)

2 cups of brown sugar

4 eggs

2 cups of wholemeal flour

1 cup of plain flour

2 cups of peeled grated carrot

1 cup chopped walnuts

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp salt

2 tsp baking powder

1 1/2 tsp baking soda

4 tbs milk (soy milk)

Step 1:

Preheat oven to 180C.

Mix together oil and brown sugar in a large bowl. Lightly beat eggs, add to grapeseed oil and sugar mixture.

Step 2:

Combine the flour, cinnanon, ginger, salt, carrot and walnuts then add to the wet mixture. Mix in baking powder and baking soda. Add milk to the mixture.

Step 3:

Use a wooden spoon to mix together until it's a smooth batter. Pour into lightly greased and lined 24 cm cake pan.

Bake for 1 hour. or until a skewer come out clean. ( Do check cake regularly).

Leave cool for 10 minutes and carefully turn onto the rack.

Look, I got it! I did it well! Well done!It tasted so good. Well done, it is a beautiful cake.

lemon yoghurt cake

Today is Christmas Day, Jesus is born (the son of god) whom bring peace, joy and love to the world.

what have you got on christmas day? Merry Christmas!

today I love to share with you the best of my baking - lemon yoghurt cake. I love this cake simply because I love lemon , yoghurt. It also easy to make like reading ABC and 123.

so just follow the step 1 ,2 , 3 and you'll definitely get there!

lemon yoghurt cake

make 2 loaf tins

(Two 8cmx26cm bar cake pan or ring pan)

3 lemons

1 1/2 cups vegetable oil (canola oil)

3 eggs

2 cups of raw caster sugar or 1 1/2 cups of raw caster sugar ( I prefer less sugar in our daily diet)

3/4 tsp salt or 1/2 tsp salt

1 1/2 cup yoghurt (fat free or low fat)

3 - 4 1/2 tbsp lemon juice (freshly squeezed lemon juice)

3 cups of self raising flour ( or wholemeal self raising flour)

Step 1:

Preheat oven 180C.

Peel all the yellow peel from the lemons, using a potatoes peeler and add to the bowl. as well squeez the lemon juice into a separate bowl. (put aside)

and beat it with the oil, eggs and sugar before adding the remaining ingredients.

Step 2:

Add remaining ingredients :salt, yoghurt, lemon juice and self raisinng flour. Using whisk to mix it. Because this cake contains oil, it is very easy to mix.

Step 3:

Pour cake mixture into 2 bar cake pan .Bake about 30 - 40 minutes or

until the sides start to shrink the centre springs back when pressed, and a skewer ( chopstick) comes out clean.

Leave to cool about 10 minutes before turning carefully out onto a rack.

Serve sprinkled with a little icing sugar with whipped cream if you like. Enjoy!

Merry Christmas and may this season bring joy and happiness to you and your family!