Wednesday, May 22, 2013

Apple Cinnamon Crumb Muffins

I guess I am just in the mood to post. This is from last Christmas.

I remembered I was trying very hard to come up with something nice to give my boss a.k.a lawyer for Christmas. Luck came when someone gifted a apple cinnamon cake to our office. My boss (ex-boss now) kept on telling me how much she love the cake. It was then I realised spice cake is her kind of things. So I went in search of the perfect apple cinnamon muffins recipe. I was short on time and there was no way I will have enough time to test with recipes. 

It was then, I came across the recipe from Two Pea & Their Pod and somehow, I knew that the said recipe will be perfect. I didn't make any changes to the recipe and follow exactly as instructed. Well, except that the amount of my apples seems to be more in comparison. 

So there I was at the office, right before Christmas and nervously sending up the muffin box. I was relief when she told me she loves them. They are delicious and the crumbles top are sweet and nice. She loves them so much she requested me to bake 20 more muffins for her to bring to a Christmas party the following weekends.

So here goes, recipe below (please visit their site for other wonderful recipes):-
1 1/4 cups whole wheat flour
1 cup all-purpose flour
3/4 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground all-spice
1 cup buttermilk
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
2 cups diced peeled apples (I use Granny Smith)

For the Topping:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons melted butter


1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

2. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking soda, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Add in the apples and stir until just combined.

3. To make the crumb topping, in a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix with a spoon until crumbly.

4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with crumb topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

My Note:
I find it just a bit on the sweet side and would reduce the sugar to about 2/3 cup : )

Chocolate Chocolate Chunk Muffins

All right, there is no excuse. I admit, I has been really lazy. I haven't been baking very much lately and most of my cookbooks has already been moved to my new house, which I will be moving in sometime during July.

Perhaps I will find time to blog about those goodies I baked in the past.

Last Sunday, me and my friends went on a road trip to Seria, which is about 1 1/2 hours drive from town. We went to the beach to watch a sunset and took some really great pictures! The three figures below are my friends.

Anyway, for this road trip, I had prepared my favourite chocolate chunks muffins from Michelle. I usually used dark chocolate for this recipe but these time, I added extra dark chocolates and some cinnamon powder.

My friends love it! I used a smaller muffin liner and the recipe gave me about 17 cups. I saved a few in the fridge and they still tastes good after I brought them to room temperature today. Ate the last 2 muffins today for tea.

Sunday, April 15, 2012


Sometime, I would ask my mom , "what's your favourite food?"
She would think for a long time and couldn't come up with an answer.
At times, she would remember that her all time favourite is mochi. Always Mochis.

She would remembered the time when my younger brother went to Miri a few years back and bought back a kinda squash packet of mochis because he had been carrying it with both his hands all the time. Needless to say, my mom was touch.

I personally couldn't consume this kuih too much due to indigestion.

So, this Mochis is for mom. Hope you enjoy! The second type on the left hand corner with coated peanuts are my bro's favourite.

Saturday, March 24, 2012

Red Velvet Cupcakes

I am a lazy person. I baked a lot and yet, I feel lazy to write on my blog. Haha! I had been baking chicken pies every week for almost a month now. Feels great to finally do something different for this weekend.

I made red velvet cupcake last night, as requested by a colleague of mine. There seems to be a shortage of red food coloring at the store so I bought cherry red instead. My friend was telling me it should be the same. Well, as it turned out, cherry red colour was darker but it was nice as well.

Red Velvet cakes are pretty but to be honest, I am still not that comfortable at the idea of using food coloring. But my friend pointed out that the chocolate or snacks or candies I consume also has color in them. However, that doesn't make me feel better.

Pushing aside the fact that the cake is red in colour, the sponge is nice. I reduced the sugar to 90g cause I knew the frosting will surely be sweet. Of course, the cream cheese frosting is heavenly and I felt that the sweetness topping pair well with the not-too-sweet cake.

My colleague find the sweetness just right.

I had misplace my piping bag and my newly bought piping nozzle so I had to made do with my old plastic one. *sigh*. Need a lot of practice in piping.

Recipes from Michelle (browneyedbaker)

Saturday, January 07, 2012

CNY Panic

Yesterday while I was checking my table calendar in office, I realised that Chinese New year is in two weeks. I sort of panic cause I haven't take my leave, plan my cny bakes, haven't pack for my trip (I am going to Alor Setar for the CNY). And eventhough I won't be celebrating the new year here, I still have to bake for giveaway.

So, tomorrow I will start with Peanut cookies and I will have to cramp the other bakes all next weekend!! Gawd, I am just not ready for chinese new year yet!! Hahaha.

Saturday, October 22, 2011

Today's Bake; Egg Tarts & Brownies

I took leave today cause I was feeling tired and lazy. Cause I had been spending a lot of time reading a harry potter fan fic (very good fic indeed) and thought I might be able to take the day off, reading more fic. But i ended up baking egg tarts and brownies since this morning. What the hell! Hahaha. (recipes can be found here and here!)

Mama asked me why did I always bake during my off days. I told her that i would feel weird if I don't bake something. It's true. It's as much a part of my life as breathing and sleeping. All right, maybe i exaggerated a bit there but that's how much I love baking. :D

Today's bake is nothing new. I felt like eating some egg tarts and the last time I made a batch was probably sometime during the beginning of the year or something.

And for the brownies? It is a request from my dear old friend, Jacelyn. She insisted on paying for it and being my first customer but I guess I will try and see if I can convince her not to pay. hmm.... Anyhow, as I was mixing up my brownies this afternoon, I can feel that this brownies is gonna be just perfect. I don't know how I know but I just know. :D I also added 2 tbsp of kahlua.

Anyway, I have to go shower and off to meet the ladies! Hope they like my bake~

Have a great weekend everyone!

Friday, October 21, 2011

Chocolate-Chocolate Chunk Muffins

For the past months, I had been using Nigella's chocolate muffins recipe whenever i anyone request for chocolate muffins. Seems that some of my friends love it although to be honest, the chocolate doesn't feel enough for me. So this one, this recipe posted by Browneyedbaker had long since caught my eyes. The result is not disappointing. They are very chocolatey. The only thing to be blame was that I reduce the amount of sugar to 1/2 cup, therefore resulting in a less sweet muffin. I certainly would not reduce the sugar again the next time I make this. And yes, I will surely make this again and again and again and...

Well, let's just get on with the recipe, shall we?

Recipe is as below (copy from Ms Browneyedbaker -please do visit her lovely site)

Makes 12 muffins

¾ stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups buttermilk
1 large egg
1 teaspoon pure vanilla extract

1. Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.

2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.

4. Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Mixed dry ingredients together

Whisk the wet ingredients

Pour the wet ingredients + melted butter + melted chocolate into the big bowl of dry ingredients

Fold in chopped chocolates

Into the muffin cup they go~

My notes:
1. Her recipe calls for 2/3 cup of sugar. I used 1/2 cup of brown sugar instead. I would advise, don't reduce the sugar!!!

2. I think adding some chocolate chips would make the muffins even more heavenly!!

3. I use 190 degrees C.

4. I do not have buttermilk so i used 1 tbsp of white vinegar plus milk to make a cup. Let is stand for about 5 to 10 mins before using.

Saturday, September 10, 2011

Happy Birthday to Sin Cheah

A birthday cake for Sin Cheah :D

We were lazy and used can whipped cream instead so.... the result did seem a bit sloppy. Pei Hwan sponsored the fruits and her mother help with the arrangements.

Japanese Cotton cheesecake [original recipe]

After the first attempt at the cheesecake, I decided to try again, this time with the original recipe. No reduction. The one with the 4 eggs.

Recipe refer to Passionate about Baking, adapted from Alex's Goh recipe.

More familiar with the steps this time, I took some pictures along the way =b

(A) 160g Cream Cheese, 25g Butter, 120g Milk
(B) 40g Flour, 30g Cornflour
(C) 4 Egg yolks
(D) 4 Egg whites, 1/8tsp Cream of Tartar, 100g Sugar, pinch of Salt

1. Grease and line the bottom of two 20-cm oval pans. Wrap outside of the pans in foil.
2. Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler.
3. Add (B) and mix until well combined. Add (C) and mix until well blended.
4. Whip the egg whites in (D) until foamy. Then add the remaining (D). Continue whipping until soft peaks. Add it into the cheese mixture from step (3).
5. Pour the cheese filling onto the prepared oval pans. Bake in water bath at 160C for 40-45 minutes or until well incorporated.
6. Remove cake from the oven. Remove the cake from the mould immediately. Set aside to cool.

1. I reduced the sugar to 90g.

2. I sieved the mixture after step 3.

3. I used 150C and must have probably took at least 2 hours to bake =_= I am not sure what I did wrong. It was still moist whenever i tested the cake.

4. I cover the top of my cake loosely with an aluminium foil as soon as I saw that the top is golden brown in colour, which is after, about 35 mins.

5. I used hot boiling water for the water bath.
6. I used a 8 inch round cake tin, greased the bottom and side of the cake tin and line paper at the bottom only.

7. For step 6, I used a small spatula to run between the cake and tin, and leave the cake to cool inside the tin.

This egg separator makes life a little easier for separating eggs.

The cream cheese mixture before sieved.

sieved them nice and slow =b

see how they become smoother now?

Beating egg white till soft peak

Poured them into my 8 inch cake tin

Ah, yes. The sponge is definitely taller than first attempt. :D

Japanese cotton cheesecake (75% of original recipe)

I had never made any sponge related cake before cause I have this phobia. Okay, maybe phobia is a little too much. But I am really really scared that my cake would collapse, too dense or dry or... that's why I had always made muffin. Cause they are easy.

My friend encouraged me to try. My mom as well, she told me that she used to make countless failed butter cake until she was eventually satisfied. Oh, she never follow recipe and only estimate by eyes.

So why started with Cotton cheesecake, you might ask? Well, I really want to make a dessert that my family would like. My parents are not big fan of chocolate and I remembered my younger brother told me he prefer light cheesecake compared to those heavier type.

I chose this recipe from wendyywy, who adapted from Alex Goh. Her cakes look really pretty and told. I also refer to another site from The Little Teochew which I find is very very helpful especially for a beginner like me. She offers several tips and tricks. Really really really helpful!

Baked this cake nearly 2 weeks ago but was too busy to post.

Wendy's recipe only calls for 3 eggs. She reduced the ingredients slightly for her 8 inch round cake tin. I only follow her cake recipe and did not do any topping like she did. Please visit her page for her fruit topping's instructions.

[Recipe below copied from Wendy, please visit her site]

125gm cream cheese

90ml milk
15gm butter

30gm flour
24gm cornstarch
3 egg yolks

3 egg whites
pinch of salt
1/8 tsp cream of tartar
75gm sugar

1. In a heavy saucepan, cook cream cheese, milk and butter until thick and smooth. Set aside.

2. Preheat oven at 160C. Boil some water.

3. After the cheese mixture has turned warm and mix in both flours. Stir with a whisk until smooth.

4. Put egg yolks into the cheese mixture and stir until well combined.

5. In another clean bowl, beat egg whites until frothy. Put in cream of tartar and beat until soft peaks, add in sugar gradually and beat until stiff (soft droopy peak that will hold its form).

6. Fold 1/4 of egg whites into cheese mixture, and then another 1/4 of the egg whites.

7. Pour the cheese mixture into the remaining egg whites and fold.

8. Pour batter into a lined pan (you can just line the base and grease the sides, it's not a must to line the sides as well. Springform or regular pan will be fine, but spring form's base must be wrapped.)

9. Place cake pan into a slightly bigger, shallower pan. Fill the bigger pan with boiling water and put in oven to bake at 150C for 45 minutes.

10. Unmould cake immediately upon removal from oven, if not, the cake will shrink a lot. (If you're using a regular pan you can release the sides by running a knife between the cake and pan, and leave the cake in the pan to cool down).

My note:
1. I reduced sugar to 60g which is just right for my family's standard. They don't like it too sweet.
2. I follow Wendy's instruction all the way. Except I sieved the mixture just as Little Teochew advised after step 4 above.
3. I used double boiler method to melt my butter, cheese and mixture in step 1.
4. I was really slow and preparation alone took me one and a half hour! Haha

The outcome of my cake is quite short. Slightly over 1 inches only. For a first timer, I think I might have done something wrong somewhere. I am not sure. But the texture and taste are great. They are soft and cottony.
My family love it. So was my brother, who is very picky at food. I cut out 2 small pieces for my fren, Hwan and she told me she loved it! :)

Such great joy when someone tell you that he/she loves your desserts.

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