Moist Three Layer Velvet Cake

Ingredients

Cake
3 3/4 cups self rising flour
2 1/4 cups granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons unsweetened cocoa powder
1 teaspoon salt
3 large eggs
2 Tablespoons vanilla extract
1 1/2 teaspoons white vinegar
2/3 cups butter, at room temperature
1 1/2 cups of buttermilk
3 ounces red food coloring (3 one-ounce bottles)
2 cups vegetable (corn) oil
White Chocolate Cream Cheese Frosting
1/2 cup (1 stick) of butter, at room temperature
1 (8 ounce) package of cream cheese, at room temperature
1 (4 ounce) bar of white chocolate, melted over low temperature in the top of a double boiler
3 cups of confectioners' sugar
1 Tablespoon vanilla extract
1 to 2 Tablespoons cream
1 1/2 cup finely chopped pecans
1/4 teaspoon salt

Directions

Cake

Preheat oven to 325°degrees.

Prepare three 9-inch cake pans by lining them with parchment paper on the bottom, then lightly butter and lightly flour.

Sift together flour, sugar, baking soda, cocoa, and salt in a mixing bowl.

In a separate bowl, mix eggs (beaten) vinegar, buttermilk, vanilla extract, corn oil, butter, and finally, the food color.

With mixer, blend the wet ingredients into the flour mixture until thoroughly blended, but not overly mixed, as you don't want to add too much air to the mix.

Fill pans with cake batter only about half-way up the side, because the cake will rise.

Bake for 45 minutes to an hour. Test with a toothpick in the center at 45 minutes and bake whatever time necessary for the toothpick to come out clean.

White Chocolate Cream Cheese Frosting

Using an electric mixer, beat together  butter and cream cheese until well incorporated and fluffy.

Place chopped white chocolate into microwave and heat for 30 seconds, stir and heat for 30 seconds more, stir until smooth. ( or melt in the top of a double boiler over low heat)

Add melted white chocolate to butter and cream cheese mixture beating until smooth. Add confectioners' sugar a cupful at a time.

Add vanilla extract last, and the cream depending on what consistency you prefer.

Add chopped pecans and mix well.

Let cake cool thoroughly,.

Assembly

Place the first layer of cake on your cake dish, and then a row of frosting, repeat with all three layers of cake.  Use a spatula to spread the frosting on the tops and sides of the cake.
Original Moist Three Layer Velvet Cake Recipe Recipe found at Grandmothers Kitchen Recipes.

Crepes With Peaches And Chocolate Drizzle

Ingredients

1 cup all purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 Tablespoons butter, melted

fresh peaches, washed and slices into wedges

chocolate flavored syrup

*Our favorite is Santa Cruz Organic Chocolate Syrup

(Make 8 crepes)

Directions

In the bowl of a stand mixer fitted with the whisk attachment, combine the flour and the eggs. Whisk until a smooth paste forms. 

With the mixer stirring on low speed, gradually add the milk and water. Mix until well combines.

Add the salt and butter and beat on medium speed until smooth.

Lightly oil a medium frying pan set over medium high heat.

Ladle 1/4 cup of the badder onto the hot pan, immediately tilting the pan in a circular motion to evenly spread the badder to cover the surface of the pan.

Cook the crepe for about 2 minutes, then loosen with a spatula, and flip the crepe to cook the other side.

When done, turn the crepe onto a serving plate and continue cooking the rest of the badder.

When ready to serve, fold crepes into half, and then half again.  Place 3-4 slices of peach on one side of the folded crepe.

Fold over the other side so it slightly covers the peaches in the center.

Drizzle over the chocolate and serve immediately.

Original Crepes With Peaches And Chocolate Drizzle Recipe Recipe found at Grandmothers Kitchen Recipes.

Pesto And Green Olive Spread

Ingredients

Dip
1/4 cup pine nuts
3/4 cup green olives, about 16 large olives
1 clove garlic, slightly crushed and peeled
1 cup flat-leaf parsley leaves, about 3 generous handfuls
juice of 1 lemon
1/2 cup grated Parmesan cheese
1 cup olive oil
salt and pepper

Directions

Place pine nuts in a small pan and toast on stove over medium heat. 

Cool nuts and add to food processor.

Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped.

Turn processor on and stream in olive oil.

Season the sauce with salt and pepper and place in a small dish.

Fanastic with toasted baguettes.

Original Pesto And Green Olive Spread Recipe Recipe found at Grandmothers Kitchen Recipes.

grandmotherskitchen for more other recipes

Coconut Cake And Buttercream Frosting

Ingredients

Coconut Cake
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground cardamom
3/4 cup cream of coconut
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
2 cups granulated sugar
6 large eggs, at room temperature
coconut syrup
3 cups flaked coconut
Coconut Buttercream
1/2 cups all purpose flour
2 cups whole milk
2 teaspoons pure vanilla extract
2 teaspoons pure coconut extract
2 cups (4 sticks) unsalted butter, room temperature
2 cups confectioners’ sugar

Directions

Cake

Preheat oven to 350ºF.

Adjust the rack to the lower third of the oven.

Butter two 9 x 2-inch round cake pans. Dust with flour and shake pans to evenly spread the flour around.  Set aside. 


In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, and cardamom and set aside.

In a small bowl, combine cream of coconut, 1/4 cup water, vanilla and almond extract. Mix well and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar using a medium-high speed.  Cream for about 3-5 minutes, until light and fluffy.

Add the eggs one at a time. Beating well after each addition.  Scraping down the sides of bowl with a rubber spatula between beating.

Turn the mixing speed to low and add flour mixture one third at a time, alternating with the cream of coconut mixture. Begin and end with the flour. Mix just until combined, and be sure to scrape down sides of bowl if necessary.

Divide batter evenly between the two prepared cake pans.  Smooth tops of the badder with a spatula.

Put the cakes into the oven and bake until for 45 to 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Allow the cakes to cool for 20 minutes.

Gently remove the cakes from the pans and transfer to a wire rack.  Cool completely.

Coconut Buttercream

In a small saucepan, whisk together flour, 1/2 cup milk, vanilla and coconut extract until well combined.

Put the saucepan on the oven over medium heat.  Gradually whisk in remaining 1 1/2 cups milk.

Heat, whisking constantly,  until the mixture comes to a low boil.

Reduce the heat to low.

Continue whisking for about 2 to 3 minutes, until mixture thickens and big bubbles form.

Pour the mixture into small heatproof bowl and allow to cool to room temperature. Whisk occasionally as it cools.

In the bowl of an electric mixer fitted with the whisk attachment, mix butter at a medium speed for 2 to 3 minutes, until soft and creamy.

Gradually add confectioners' sugar.

Increase the speed to high and beat for  5 to 7 minutes, until light and fluffy.

Gradually pour in the milk mixture.

Increase speed to medium-high. Whisk the buttercream until it is light and fluffy.  Scrape down bottom and sides of bowl between mixing.

Put a portion into a piping bag if you want to garnish as in the photo, or you can spread on with a spatula.

Assembly

Poke several holes in each layer of cake using a toothpick and then brush cake layers with the coconut syrup.

Allow the cakes to stand for at least 15 minutes so the syrup can be absorbed.

Place one cake, flat side down, on serving plate.

Spread the top of the layer with a big scoop of buttercream.  Then sprinkle over 1/4 cup coconut.

Place the second cake on top of the first, again, flat side down, and ice the top and sides with the remaining buttercream. Pipe on the outside garnish.

Sprinkle the remaining coconut into the center of the cake.

Any leftovers can be stored in the refrigerator for up to 2 days.

Original Coconut Cake And  Buttercream Frosting Recipe Recipe found at Grandmothers Kitchen Recipes.

IDEA BARU...

Heh! Cam dapat ilham baru pulak rasanyer hari nie... 

Sebenarnya dah lama dah ada dalam perancangan. Kena realisasikan jugak nampaknya. Kena lebih gigh lagi kali ini. GO! GO! GO! Heh hee... :D

Okay tak kalau buat review novel dan cerita seba sikit apa yang dah aku baca? Okay lah eyk!! Baynak dah novel yang dah dibaca, duk terperap jerkat dalam bilik bila semua dah khatam dibelek-belek dari kulit depan hinggalah ke kulit belakang novel-novel aku tu...
Semangat baca novel pun dah berjangkit dengan anaknda-anaknda sume.. Berjayalah kat satu tahap nak galakkan diorang nie membaca...

Aku rasa setakat nie jer dulu sebab tengah berkobar-kobar nak tulis review novel-novel aku yang dah banyak tu... Nanti di lain pos akan cerita pulak pasal novel-novel yang dah aku baca yang ada dalam simpanan. Sebenarnya idea nie datang sebab teringat yang PABKL akan berlangsung tak lama lagi kan..??!! So mesti banyak novel-novel baru yang akan keluar samada daripada penulis yang telah lama dalam bidang ini atau pun yang baru jer nak menempatkan diri.. Apa-apa pun aku sokong para novelis tanahair kita nie. Semoga semua sukses dalam apa jua bidang yang diceburi.. ADIOS!!!

KESURUPAN

Salam to all.
Lama tak menjengah ke mari akibat kesuntukan masa sentiasa. KERJA! KERJA! KERJA! Sampai bila-bila pun tak akan habis kan...!!?

Nak jadi seperti semut yang gigih berusaha untuk sesuap rezeki. :D (kununnya lah). Kena capai target untuk kali ini, hehehe... Doakanlah yer.. :)

Resmi semut nie seperti kata pepatah "Berat Sama Dipikul Ringan Sama Dijinjing". Sesuatu perkara yang berlaku seharusnya perlukan kesabaran dan keyakinan untuk menjayakannya. Tak semua yang kita capai akan digapai dengan mudah. Tentu terdapatnya liku-liku yang perlu ditempuhi. Jikalau tidak manakan terasa akan manisnya. Kan??!! Kehidupan setiap insan berbeza akan corak yang telah ditentukan oleh-NYA. Telah tertulis di sana. Kenalah terima dengan REDHA. 

Kehidupan kita ini ibarat roda. Adakala berada di atas dan terdapat ketikanya ia akan berada di bawah pula. Maka, dari itu kita hendaklah bersedia dengan segala kemungkinan yang bakal dilalui... Ingatlah...! Setiap daripada kita telah pun ditentukan rezekinya masing-masing yang perlu diterima dengan penuh keinsafan...

Saad Al-Ghamdi Download Full Quran MP3

Saad Al-Ghamdi Download Full Quran MP3

Rindunyer....

As-salam semua. Lama tak menjeguk ke mari huhuhu :). Terlalu banyak peristiwa yang ditempuh sepanjang berhibernasi (boleh ke dipanggil hibernasi? rasanya tak kot sebab macam diabaikan jer 'rumah' ku ini). 

Setahun telah berlalu sejak pemergian bonda tercinta menyahut panggilan Ilahi. Ketiadaan bonda terasa diri ini terkapai-kapai mencari panduan. Walaupun dah ada keluarga sendiri tapi kasih sayang yang bonda  curahkan selama ini tiada tandingan. Kepada semua yang masih memiliki keduanya hargailah orang tuamu selagi hayat mereka ada di kandung badan. Puasa ke-6 genapalah setahun bonda di alam sana. Mungkin telah ditetapkan oleh-NYA, kedua ayahanda dan bonda pergi di bulan yang penuh berkah kan...! Mereka telah bersemadi di sana mendahului kami anak-anaknya. Hanya doa dikirim buat melepas rindu kepada keduanya. Al-Fatihah untuk keduanya. 

Terasa sangat SYAWAL kali ini kosong. Sebelum ini walaupun ayahanda telah tiada tapi bonda masih lagi ada untuk sama-sama meraikan hari lebaran. Tidak untuk kali ini dan tahun-tahun akan datang. Hanya kami adik beradik yang akan meraikan bersama-sama. Untuk adinda sekalian kalau tiba giliran untuk ke rumah bonda tika saat untuk meraikan lebaran lapangkan dirimu dan urusanmu untuk sama-sama pulang ke rumah bonda ye dik!

EARTH HOUR

Salam... lama rasanyer tak update kt sini. Sorry sebab masa aku memang tak leh nak diplomasi ngan aku. Sentiasa jer tak leh nak lepak jap (macam yer2 jer kan bz tuh!)

Kali ni nk cakap pasal EARTH HOUR yang mula tahun lepas. Aku tak sempat pun nak ikut serta tahun lepas sebab sejam tu aku dalam perjalanan pulang ke kampung. hehehe... Ingatkan sempat la nak turut serta tapi sampai jer dah jam 10 malam alamat memang tak der harapan la nk sambut sekali..

Anyway, tahun nie ada lagi kan! Jadi dah tanamkan semangat nak join sekali tahun nie.. Harap-harap tak ada la apa-apa program yang last minute. Itu yang selalu miss!

Jangan lupa lak esok hari untuk sama-sama meraikan Hari Bumi ini. Selamatkan la bumi yang dicintai daripada segala kerosakan untuk generasi yang akan datang!

Tahun 2010

Salam semua... Rasanya dah bersawang dah rumah aku nih! huhuhuhu... bukannya tak mau tapi aku terlalu sibuk hinggakan nak melawat blog bloggers yang lain pun tak berkesempatan. (sibuknya mengalahkan PM pulak kan!)

Tahun 2010 dah 3 minggu berlalu. Tak terasakan waktu yang berlalu pergi. Benarlah kata pepatah melayu 'Masa itu Emas". Memang kita tak akan belajar menghargainya sekiranya kita tak pandai untuk menilai akan waktu yang telah berlalu.. Ia pasti takkan kembali walaupun kita mengeluarkan airmata darah sekalipun! Jadi pandai-pandailah kita memanafaatkan masa yang kita lalui. Jadi untuk tahun 2010 yang baru jer menjengah marilah kita sama-sama tanamkan azam untuk menghargai masa...

Sekarang boleh la dikatakan aku agak lapang sedikit jika dibandingkan 2 bulan yang lepas. Boleh la aku menarik nafas kelegaan. Alhamdulillah....

Nanti-nanti aku akan cuba upadate citer terbaru kat sini (itupun kalau aku fikir ianya relevan ngan suanasa dan tempat) Tengoklah macamana... ikut mood aku gak sebenarnya. Kalau tengah rajin dan berkobar-kobar nak luahkan segalanya akan aku lakukan tapi kalau sebaliknya tunggulah bila aku rasa nak update kat sini aku akan buat cam tuh! Adios!