Simple recipes and yet it's yummilicious! Recipe were adapted from hanieliza blog with a little twist on my own. Here I'm using mini muffin cup as for me it is the right serving sizes for my kiddos; won't waste.
Ingredient
140 g Butter
1 cup Brown Sugar
2 Eggs
1 tsp Vanilla essence
2 cup Self raising flour
1 cup mashed Banana
2 tbsp milk powder
1/2 cup Chocolate rice
Enough mini muffin cup / mini cupcakes liner
Method
Preheat Oven to moderate 180C.
Add eggs gradually, beating mixture thoroughly after each addition.
Add essence; beat until combined.
Using a spatula, fold in sifted self-raising flours alternately with mashed banana and milk powder.
Lastly add the chocolate rice and mix until just combines and the mixture is almost smooth.
Spoon mixture into prepared mini muffin cup.Bake for 25 minutes.
Enjoy!
 |
| Dinner Time! |
Ingredient
200 g spaghetti
chicken breast cut into cubes
1 tbsp sesame oil
5 cloves garlic, minced
Handful of Pak Choy
4 tsp soy sauce
cracked black pepper
Method
- Cook the spaghetti according to the package directions and drain.
- Meanwhile, in a large nonstick pan heat sesame oil and stir fry chicken until cooked. Place the cooked chicken on a plate.
- Using the same pan, saute pak choy and add the garlic and soy sauce.
- Add pasta and chicken; toss to coat.
- Lastly add the crack black pepper and ready to serve.
This recipe is adapted from Family Circle Cook book. Instead of using 20 inch round cake tin, I used Bundt Pan or some call it Fluted Ring Pan.
Ingredient
185 g Unsalted Butter
3/4 cup caster sugar
3 eggs, lightly beaten
1 tsp vanilla essence
1 1/2 cups self-raising flour
1/2 cup plain flour
1/4 cup milk
For Cream:
125 g butter
150 g vegetables shortening
30 g milk powder
130 g sugar
100 g water
Method: For Cake
Preheat Oven to moderate 180C.
Beat butter and sugar in mixing bowl until light and creamy.
Add eggs gradually, beating mixture thoroughly after each addition.
Add essence; beat until combined.
Using a spatula, fold in sifted flours alternately with milk.
Stir until ingredients are just combines and the mixture is almost smooth.
Spoon mixture into prepared Bundt Pan and smooth the surface.
Bake for 45 minutes.
Leave in cake pan for 10 minutes before turning onto wire rack to cool.
Method: For Cream
Boil the water and sugar until the sugar dissolve. Remove from heat and let it cool.
Beat butter and vegetables shortening until creamy.
Gradually add the sugar mixture and milk powder.
Beat in medium heat until creamy and fluffy.
scoop into piping bag with star nozel and ready to use.
Ingredient
185 g Unsalted Butter
3/4 cup caster sugar
3 eggs, lightly beaten
1 tsp vanilla essence
1 1/2 cups self-raising flour
1/2 cup plain flour
1/4 cup milk
For Cream:
125 g butter
150 g vegetables shortening
30 g milk powder
130 g sugar
100 g water
Method: For Cake
Preheat Oven to moderate 180C.
Beat butter and sugar in mixing bowl until light and creamy.
Add eggs gradually, beating mixture thoroughly after each addition.
Add essence; beat until combined.
Using a spatula, fold in sifted flours alternately with milk.
Stir until ingredients are just combines and the mixture is almost smooth.
Spoon mixture into prepared Bundt Pan and smooth the surface.
Bake for 45 minutes.
Leave in cake pan for 10 minutes before turning onto wire rack to cool.
Method: For Cream
Boil the water and sugar until the sugar dissolve. Remove from heat and let it cool.
Beat butter and vegetables shortening until creamy.
Gradually add the sugar mixture and milk powder.
Beat in medium heat until creamy and fluffy.
scoop into piping bag with star nozel and ready to use.
